Oysters with Champagne Tarragon Butter

Oysters with Champagne Tarragon Butter

Oysters with Champagne Tarragon Butter
Fresh oysters are delicious as they are, but for an extra burst of flavour this is one of my favourites.

If you prefer the oysters can be served raw with the marinade.

Oysters with Champagne Tarragon Butter12 oysters
Juice and zest of half a lime
Juice and zest of half a lemon
½ cup Champagne or sparkling wine
A few sprigs of tarragon
2 tablespoons butter
Pinch of salt

Pre-heat oven to 180°C

Place the oysters on a baking tray lined with baking paper. 

 
Combine all the marinade ingredients in a small jar and shake well until the butter emulsifies with the Champagne.
Spoon a tablespoon or two of the marinade onto each oyster and top with a few sprigs of tarragon. 

Leave to marinade for a few minutes then bake in a hot oven for only a few minutes – no more than 8 minutes or they will be rubbery. 

 
Serve immediately with a glass of bubbly!