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Champagne Oysters with Tarragon

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12 Oysters, opened
2 oz unsalted butter
2 Shallots, finely chopped
2 tsp chopped fresh tarragon
280ml Pink champagne or rose sparkling wine
Salt and pepper, fresh tarragon to garnish

  • Heat half the butter in a pan and cook the shallots for 1 minute.
  • Add the champagne and any oyster juice, tarragon and seasoning.
  • Bring to the boil and simmer until liquid is reduced by half.
  • Add the oysters to the pan and cook gently for 2 minutes. Spoon the oysters back into their shells.
  • Increase the heat and whisk the remaining butter into the sauce, a little at a time.
  • Pour the sauce over the oysters and garnish with tarragon. Serve as a starter.

Serves 4