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Champagne Oysters HT HD French 15mins
Serves 4 Hot Seafood Shellfish Alcohol Herbs Starters Hors d'oeuvre Appetizer Gluten Wheat Free Eggless France Europe
Ingredients:
12 Fresh Oysters, opened, juice 50g/2oz Butter
2 Shallots, finely chopped 2 teasp Freshly Chopped Tarragon
300ml/10fl.oz. Pink Champagne (check manufacture) Salt and Black Pepper
Instructions
1.
Melt half the butter in a pan add the shallots and sauté for 1 minute.
2. Add the champagne and any oyster juices, chopped tarragon, salt and pepper. Stir well and cook for 2-3 minutes.
3. Remove the oysters from their shells (reserving the shells) and add to the pan. Cook over a low heat, stirring for 3-4 minutes until cooked through.
4. Using tongs or a slotted spoon, transfer the oysters back to their individual shells and keep warm.
5. Increase the heat under the pan and whisk the remaining butter into the sauce, a little at a time.
5. To serve - place the oysters in their shells on individual plates and pour the sauce over the oysters. Serve immediately as a starter.
More Starter Recipes | General Fish Prep & Cooking Times | Types of Fish
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