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Tarragon Oysters
2013-08-06
https://www.metro.ca/userfiles/image/recipes/huitres-estragon-1782.jpg
PT15M
PT15M
PT1H00M
In a glass bowl, whip tarragon, green onion, white wine vinegar, lemon juice and oil together. Set aside.Shuck oysters, carefully pouring their juice into the marinade.Mix oysters with marinade, cover and refrigerate 30 minutes.Rinse and refrigerate shells.Replace oysters in shells, drizzle with marinade and serve well chilled.
4
Metro
4
3
5
2
1 Tbsp. (15 mL) chopped fresh tarragon
2 tsp. (10 mL) chopped green onion or chives
2 tsp. (10 mL) white wine vinegar
1 Tbsp. (15 mL) lemon juice
2 Tbsp. (30 mL) extra virgin olive oil
24 fresh oysters
pepper to taste
Tarragon Oysters
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
1:00
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)chopped fresh tarragon
-
2 tsp.
(10 mL)chopped green onion or chives
-
2 tsp.
(10 mL)white wine vinegar
-
1 Tbsp.
(15 mL)lemon juice
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
24
fresh oysters
-
pepper to taste
Preparation
In a glass bowl, whip tarragon, green onion, white wine vinegar, lemon juice and oil together. Set aside.
Shuck oysters, carefully pouring their juice into the marinade.
Mix oysters with marinade, cover and refrigerate 30 minutes.
Rinse and refrigerate shells.
Replace oysters in shells, drizzle with marinade and serve well chilled.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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