Directions:
- Shuck the oysters open and set aside. Melt the unsalted butter in a frying pan and saute the shallots until soft. Whisk in the Champagne, sprinkle in the tarragon and season with salt and pepper.
- Boil till the liquid is reduced by half, then add the oysters to the pan and cook gently for two minutes.
- Spoon each oyster back into its shell. Increase the heat under the pan, and whisk in the cream. Ladle a spoonful of sauce over each oyster, garnish with more tarragon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1435.35 Kcal (6010 kJ) | ||
| Calories from fat | 469.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.15g | 80% | |
|---|---|---|---|
| Cholesterol | 749.38mg | 250% | |
| Sodium | 1386.91mg | 58% | |
| Potassium | 2520.48mg | 54% | |
| Total Carbs | 11.83g | 4% | |
| Sugars | 5.14g | 21% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 208.86g | 418% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 54.6mg | 304% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 138 Kcal (578 kJ) | ||
| Calories from fat | 45.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 80% | |
|---|---|---|---|
| Cholesterol | 72.05mg | 250% | |
| Sodium | 133.34mg | 58% | |
| Potassium | 242.32mg | 54% | |
| Total Carbs | 1.14g | 4% | |
| Sugars | 0.49g | 21% | |
| Dietary Fiber | 0.16g | 7% | |
| Protein | 20.08g | 418% | |
| Vitamin C | 0.4mg | 8% | |
| Iron | 5.3mg | 304% | |
| Calcium | 6.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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