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.

Servings 2 People

Prep Time 20

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

Author: Piret Ilver

Course: Appetizer

Cuisine: French

Keyword: Baked Oysters, oyster, oysters, Oysters with Tarragon

Tools You’ll Need

To make this recipe, you’ll need a good oyster shucking knife to open the shells, and an oven-safe oyster pan works perfectly for keeping them level while baking. Don’t forget a cut-resistant glove — safety first! For more knife recommendations, see my guide to the best oyster shucking knives.

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About the Author

Piret Ilver

Piret is the founder of HowToEatOyster.com and has spent years exploring oyster bars, shucking at home, and learning from master shuckers across Europe and North America. What started as a personal quest to overcome a fear of raw seafood turned into a passion for sharing oyster knowledge with beginners and enthusiasts alike. Every article is based on hands-on experience, research, and a genuine love for the craft of oyster appreciation.

Simple Baked Oysters With Tarragon