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Oysters, vermouth and tarragon cream
- Prep time:
- 5 mins
- Cook time:
- 5 mins
- Serves:
- 2-4
Even oyster purists will love these warm oysters in a delicious cream sauce from Matt Tebbutt
Ingredients
Method
1. In a saucepan, sweat the shallot and tarragon stalks in the butter for 5 minutes or until soft. Add a shot of vermouth, bring to the boil and reduce a little. Add the cream and bring to the boil, then turn the heat down and simmer.2. Shuck the oysters, being careful to reserve the juices. In another pan, bring the oyster juices to the boil, add the oysters and remove from the heat. Cook for 30 seconds.
3. Mix a little of the oyster juices with the cream. Spoon the cream sauce into each shell. Place an oyster in each shell with a squeeze of lemon over the top. Serve immediately, while hot.
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