Oysters with Tarragon


  • 24 oysters on the half shell
  • 1 tbs fresh tarragon
  • 2 scallions, minced
  • 2 tsp white wine vinegar
  • 1 tbs lemon juice
  • 2 tbs extra virgin olive oil
  • rock salt for serving
  • Shuck the oysters and remove them from their shells. Place them in a non-reactive bowl.
  • Wash the oyster shells and set aside.
  • Combine the oysters with the tarragon, spring onions, white wine vinegar, lemon juice and olive oil.
  • Cover and refrigerate for 30 minutes
  • Place the oyster shells on a platter of rock salt, then spoon and oyster back into each shell.
  • Drizzle with any remainingĀ vinaigrette.

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