in France

Oysters baked with tarragon

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Ingredients for 2 servings:

  • 12 oysters
  • 2 cups of double cream
  • 3 tsp tarragon, frozen

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

hot stones

Open the oysters, leaving the oyster juice in the shell, and place them in the shell on a baking sheet. Mix the double cream with the tarragon and spread it over the oysters. Bake in a preheated oven at 220 degrees Celsius (425 degrees Fahrenheit) with top heat until the cream is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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