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. ---------------------------------------------------------------------------
Nutrition
Ingredients
