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Wine and Herb Sautéed Oysters

Wine and Herb Sautéed Oysters

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  • 24 Oysters, shucked
  • 1/2 cup Butter
  • 4 Scallions, chopped
  • 1 tsp Dried tarragon
  • 1/4 cup Dry white wine
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/4 cup Italian parsley, chopped


  1. Melt the butter in a skillet over medium-low heat.
  2. Add the chopped scallions and sauté until just starting to soften, about 4 minutes.
  3. Stir in the tarragon, wine, and salt and pepper to taste.
  4. Place the oysters in the pan and cook 2-3 minutes per side. They should just start to curl at the edges.
  5. Taste and adjust the seasoning if needed.
  6. Serve warm with crusty bread or toast.


Recipe adapted from