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“Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them.”
READY IN:
15mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Shuck the oysters open and set aside. Melt the unsalted butter in a frying pan and saute the shallots until soft. Whisk in the Champagne, sprinkle in the tarragon and season with salt and pepper.
  2. Boil till the liquid is reduced by half, then add the oysters to the pan and cook gently for two minutes.
  3. Spoon each oyster back into its shell. Increase the heat under the pan, and whisk in the cream. Ladle a spoonful of sauce over each oyster, garnish with more tarragon and serve.

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