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Champagne Oysters
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
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12 oysters, shucked, reserving shells
2 oz. unsalted butter
2 shallots, finely chopped
1 1/4 c. pink champagne or rosé sparkling wine
2 Tbsp. fresh chopped tarragon
salt and black pepper
fresh tarragon leaves, to garnish
What to do:
1. Heat half the butter in a pan. Cook the shallots for 1 min.
2. Add the champagne and any remaining oyster juices, tarragon and seasoning. Bring to a boil and simmer until the liquid is reduced by half.
3. Add the oysters to the pan and cook gently for 2 min. Spoon each oyster back into the shell.
4. Increase the heat and whisk the remaining butter into the sauce, a little at a time.
5. Pour the sauce over the oysters, garnish with fresh tarragon and serve as a starter with crusty bread.

Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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