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.
Photo: Oysters with Creme Fraiche, Lemon, and Tarragon Recipe
















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By butteboy_7566235
Palmer, AK
on April 10, 2007
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We love this recipe, and we eat a lot of oysters on the halfshell... I'm not going to compare this to plain oysters, it is different, and a welcome treat. Since they are briefly placed under the broiler, they are warm when served, and easier to open, which is nice for a gathering when not everyone is familiar/confortable with oysters on the halfshell..
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