| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 92 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 39 mg |
| Sodium | 210 mg |
Reviews
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..