An oyster knife or shucker! A perfect match to the seafood forks.
Special Offer
Buy 3 Oyster knives - get 1 FREE
No need to order the free oyster knife - it will be added automatically to your order.
Champagne Oysters
Recipe from the Seafish Board
Ingredients
12 oysters, shucked, reserving shells55g (2oz) unsalted butter2 shallots, finely chopped300ml (10 fl oz) pink champagne or rosé sparkling wine2 x 15ml spoon (2 tablespoons) fresh chopped tarragonsalt and black pepperfresh tarragon leaves, to garnish
Serves 4
Method
Heat half the butter in a pan. Cook the shallots for 1 minute.
Add the champagne and any remaining oyster juices, tarragon and seasoning. Bring to the boil and simmer until the liquid is reduced by half.
Add the oysters to the pan and cook gently for 2 minutes. Spoon each oyster back into the shell.
Increase the heat and whisk the remaining butter into the sauce, a little at a time.
Pour the sauce over the oysters, garnish with fresh tarragon and serve as a starter with crusty bread.
_sml.jpg "Mussel Pot")