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Tarragon Baked Oysters

This recipe is from one of our customers, Arthur Pugsley. We love when our customers share their favorite pairings!

24 oysters
1 cup dry Sauvignon Blanc
6-8 fresh thyme sprigs
1 fresh bay leaf
1 sprig fresh tarragon
2 teaspoons fresh chopped tarragon
4-5 tablespoons butter
1 small sweet onion, chopped
2 oz. Chanterelle mushrooms, chopped
Pinch of salt and pepper
1 large crusty baguette, sliced
 

1) Preheat oven to 475 F. When heated, put the oysters flat side down on a clean baking sheet and cook for 10 minutes or so, just until they pop open. Don't overcook them or they will get rubbery. Carefully remove from the oven (they yield a lot of water when they pop). Remove from the oysters from the shells, and put the oysters (with any surviving liquid, to taste) in a bowl and set aside.

2) In a saucepan, reduce the Sauvignon Blanc and herbs (except for the 2 teaspoons of chopped tarragon) until the alcohol is cooked off and the wine reduces a bit. Remove the herbs and set aside.

3) In a sauté pan, heat the butter and add the mushrooms for a minute, and then add the onion and cook for a few minutes until softened. Add pepper to taste. Add the chopped tarragon and cook for another minute, then add the wine reduction and any oyster liquid (but not the oysters themselves), and allow to come back to a low boil. If you want the sauce thicker use another tablespoon of butter or let it reduce a little.

4) Add the oysters, and stir to just heat up the oysters, but not to cook them any more. Add a pinch of salt to taste if necessary (the oyster liquid is pretty salty).

5) Spoon over a crusty baguette slice (preferably heated).

6) And, of course, pair it with your fabulous Chardonnay! [NB. Arthur is kindly referring to the 2008 Inman Chardonnay.]