Champagne Oysters

12 Oysters, opened Champagne Oysters
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


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


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


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