Recipe courtesy of Cory Schreiber
Oysters with Creme Fraiche, Lemon, and Tarragon
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.

In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

IDEAS YOU'LL LOVE

Oysters

Recipe courtesy of Graham Quayle

Oysters RockAfeller

Recipe courtesy of Chuck Hughes|Chuck Hughes

Charbroiled Oysters

Recipe courtesy of Drago's Seafood Restaurant

Oysters Rockefeller

Recipe courtesy of Amy Lizzio

Oysters Rockefeller

Recipe courtesy of Nancy Fuller

Mesquite Oysters

Recipe courtesy of Paul Jackson

Oysters Rockefeller

Recipe courtesy of Tyler Florence

Oyster Chowder

Recipe courtesy of Kelsey Nixon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking