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Yield
Serves : 4

How to Make It

Step 1    

In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and water and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.

Step 2    

In a bowl, mix the butter with the tarragon and the remaining 1/2 teaspoon of lemon juice; season with salt. Lightly rub the toasts with the garlic clove and spread with the tarragon butter.

Step 3    

Add the oysters to the sauce. Cook over moderately low heat until warmed through, 2 minutes. Serve with the toasts.

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