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Fish Dishes

Champagne Oysters

Oysters gently poached in pink champagne with shallots and tarragon, returned to their shells and coated in a buttery reduced sauce. A special-occasion starter.

  • Serves 4
  • About 20 min
  • Starter

Method

  1. Heat half the butter in a pan and cook the shallots for 1 minute.

  2. Add the champagne, any oyster juice, the tarragon and seasoning.

  3. Bring to the boil and simmer until the liquid has reduced by half.

  4. Add the oysters and cook gently for 2 minutes. Spoon the oysters back into their shells.

  5. Turn up 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.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Nutrition per portion (approx., from the original recipe): 147 kcal, 1 g protein, 11 g fat, 1 g carbohydrate, 0 g fibre.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Wine & drinks

Fresh herbs

Store cupboard (check you have)

Converted from the original Cookeryonline page.