Oysters, Vermouth and Tarragon Cream

• 1 shallot, peeled and finely diced
• a few fresh tarragon sprigs, leaves and stalks separated
• 25 g

In a saucepan, sweat the shallot and tarragon stalks in the butter for 5 minutes until soft.

Throw in the shot of vermouth, bring to the boil and reduce. Add the cream and bring to the boil, then simmer.

Now open the oysters, being careful to reserve the juices. Take the oysters from the shell.

In another pan, bring the oyster juices to the boil, drop the oysters in and