|
Champagne Oysters |
| 12 | Oysters, opened | |
| 50g (2oz) | Unsalted butter | |
| 2 | Shallots, finely chopped | |
| 10ml (2 teaspoons) | Chopped fresh tarragon | |
| 280ml (1ž2 pint) | Pink champagne or rosé sparkling wine | |
| Salt & pepper, fresh tarragon to garnish |
|
1 |
Heat half the butter in a pan and cook the shallots for 1 minute. |
|
2 |
Add the champagne and any oyster juice, tarragon and seasoning. |
|
3 |
Bring to the boil and simmer until liquid is reduced by half. |
| 4 | Add the oysters to the pan and cook gently for 2 minutes. Spoon the oysters back into their shells. |
| 5 | Increase the heat and whisk the remaining butter into the sauce, a little at a time. |
| 6 | Pour the sauce over the oysters and garnish with tarragon. Serve as a starter. |
| Serves 4 | |
| Nutritional Values per portion (approx) | |
| 147 Kilocalories | 1g Protein | 11g Fat | 1g Carbohydrate | 0g Fibre |