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Oyster Sauté

Oysters with white wine and tarragon

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  • 4 ounces butter
  • 1/4 cup chopped green onions, about 3 to 4 green onions
  • 1 teaspoon dried tarragon
  • 1/4 cup dry white wine
  • salt and pepper
  • 24 oysters
  • 1/4 cup chopped fresh parsley
  • buttered toast
Melt butter in skillet over medium low heat; add chopped onions and sauté until onions are just softened. Add tarragon, wine, and salt and pepper to taste. Add oysters and cook just long enough to curl at edges. Shake pan from side to side to keep them bathed with buttery sauce. Serve over crispy buttered toast garnished with chopped parsley.
Oyster recipe serves 4 to 6.

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