Oysters with Creme Fraiche, Lemon, and Tarragon

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/2 cup creme fraiche or sour cream
  • 1 tablespoon minced fresh tarragon
  • 1 lemon, zest grated
  • 1 1/2 teaspoons undiluted orange juice concentrate
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • Kosher or rock salt, for layering
  • 18 large oysters, scrubbed and shucked, oysters left intact in bottom shell
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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Grilled Oysters with Fra Diavolo Sauce

    Recipe courtesy of Bobby Flay