From Diana Rattray,
Your Guide to Southern Food.
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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.

Oyster Stew
Oyster Stew with Sherry
Scalloped Oyster Recipe
Deviled Oyster Recipe
Oyster Croquettes
Oyster Bake
Oyster Pies
Oyster Bisque
Oysters Rockefeller
Escalloped Oysters
Fried Oysters
Oysters Casino
Cornbread Oyster Dressing
Bread Oyster Dressing
Smoked Oyster Dip
Oyster Pie
Baked Oysters with Eggplant
Oysters and Ham Pie
Oyster Fritters

Crock/Slow Cooker Recipes | Casseroles | Main Recipe Index