Simple Baked Oysters With Tarragon
Part of an oyster’s charm is the simplicity with which you can eat it. With just a hit of a lovely herb like tarragon, the pungent aniseed flavor of it can do most of the work for you and really bring out the salty goodness of an oyster in all its glory. That, along with the richness of the double cream served over some crusty bread, makes for a ridiculously delicious brunch.
Ingredients
- 12 Fresh Oysters
- 2 cups Double Cream
- Bunch of Fresh Tarragon (can use dried or frozen, 3 tsps of either)
- 1 Warm Baguette
Instructions
- Grab a sturdy knife
- Grasp oyster shell tightly (flat side up)
- Guide knife between shells and twisty sharply to open oysters (aim to do this in one movement)
- Leave oyster water in the shell DO NOT DRAIN
- Mix tarragon with double cream (could also add a slight dash of vinegar for extra acidity)
- Warm bread under a grill or broiler
- Place cream mixture on the oysters in their shells
- Bake at 220C (420F) for 10 minutes or until the cream has crisped up and gone brown
- Rub fresh garlic clove on your bread
- Add a hit of lemon juice
- Serve
Notes
Pro Tip: Add a hint of lemon juice at the end to add some vibrancy to the dish. Also, rub one fresh garlic clove over your bread after toasting it to bring another flavor to this lovely party.
Check also How to make
Fresh Oysters With Raspberry Vinegarette
Boisbrian Oysters