Recipe courtesy of Cory Schreiber

Oysters with Creme Fraiche, Lemon, and Tarragon

Save Recipe
  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
American Macaroni Salad
PREMIUM
18m Easy 98%
CLASS
Haupia and Passion Fruit Pie
PREMIUM
12m Easy 100%
CLASS
Gluten-Free Lemon and Crab Pasta
PREMIUM
20m Easy 98%
CLASS
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS

Claire Thomas

Lemon Bars

25m Easy 94%
CLASS
9m Easy 99%
CLASS