Sautéed Oysters With Wine and Herbs
A simple yet elegant dish, sautéed oysters prepared with butter, wine, and fresh herbs offer a delicious option for an appetizer or main course.
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Instructions
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Discard any open oysters; thoroughly scrub the remaining closed oysters under cold running water.
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Using an oyster knife and a towel for grip, insert the knife into the oyster's hinge, twist to open, then drain its juice and scrape the meat from the shell.
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Melt butter in a skillet over medium-low heat.
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Sauté chopped onions in the melted butter for about 4 minutes, until softened.
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Stir in tarragon, wine, and season with salt and pepper.
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Add the oysters to the pan, cooking for 2 to 3 minutes per side until the edges curl, shaking the pan to coat them with sauce; adjust seasonings as needed.