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Champagne oysters

Champagne oysters

Two decadent, delicious ingredients in one recipe! Get a romantic meal off to a great start with this aphrodisiac dish

Serves: 4

What you need:

  • 12 oysters, shucked, reserving shells
  • 55g (2oz) unsalted butter
  • 2 shallots, finely chopped
  • 300ml (10 fl oz) pink champagne or rosé sparkling wine
  • 2 x 15ml spoon (2 tablespoons) fresh chopped tarragon
  • salt and black pepper
  • fresh tarragon leaves, to garnish

What you do:

  1. Heat half the butter in a pan. Cook the shallots for 1 minute.
  2. Add the champagne and any remaining oyster juices, tarragon and seasoning. Bring to the boil and simmer until the liquid is reduced by half.
  3. Add the oysters to the pan and cook gently for 2 minutes. Spoon each oyster back into the shell.
  4. Increase the heat and whisk the remaining butter into the sauce, a little at a time.
  5. Pour the sauce over the oysters, garnish with fresh tarragon and serve as a starter with crusty bread.

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From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. To request a free ‘Fish for Thought’ guide with tips on buying, storing and cooking fish for the family, email info@efamol.com

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