More Oysters. Surprised?

 Guess what the Hawthornes are eating today.

If you guessed "oysters and more oysters"

you would be correct.

One must strike while the iron's hot.

I love pairing oysters with champagne.

Now if I put some crabmeat in there,

that would be just plain decadent.

 Oysters with Crabmeat and Champagne Sauce

12 oysters, shucked

1/2 cup champagne

1 TB shallots, minced

1 cup heavy cream

2 TB butter, melted

1/4 cup crabmeat

juice of 1/2 lemon

Panko breadcrumbs

Mix champagne and shallots in a small sauce pan and heat over medium low until reduced by half.  Add in heavy cream and again reduce by half.

Melt butter.  Add in crabmeat and lemon juice and heat through.

Spoon champagne sauce over each oyster.  Add a spoonful of the crabmeat.  Top with Panko breadcrumbs.  Run under the broiler until lightly browned and bubbly.

I have tarragon growing in the garden now

and wanted to use some of it before the cold weather hits

and I lose it for the season, so I'm pairing it with oysters.

Oysters with Gruyere and Tarragon

12 oysters, shucked

2 TB butter, melted

1 TB minced shallot

1 TB sherry

4-5 grinds cracked pepper

chopped fresh tarragon

1/4 cup grated Gruyere cheese

Panko breadcrumbs

Add sherry, shallots, and pepper to melted butter.

Spoon over oysters.

Place tarragon leaf on each oyster.

Sprinkle Gruyere over top, then Panko.

Place under the broiler until bubbly and lightly browned.