Farmers Daughter Herbs

oysters-royale 48 oysters, cleaned

1/2 cup butter

2 tbsp. finely chopped green onion

2 tsp. chopped Fresh Tarragon

1 tsp. chopped Fresh Mint

1-1/2 cups champagne

Salt and Pepper, to taste

Mint sprigs for garnish

Toast to serve

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To open oysters, place wiith flatter shell uppermost and hinge towards you, cover with a towel and insert the point of an oyster knife in gap in hinge. Twist blade to prize the shells open. Serve the muscle by sliding knife blade around the upper shell. Remove any chips of shell from the oyster. Set oysters aside; arrange 12 shells on each of 4 plates. In a saucepan, melt 2 tbsp. of butter, add green onion, tarragon and mint and cook 1 minute. Add champagne, salt and pepper. Bring to a boil, then simmer to reduce liquid by 1/2. Gradually whisk in remaining butter to make a thick, creamy sauce.

Add oysters and heat gently 2 minutes. Spoon oysters into shells on plates, and cover them with a little sauce. Garnish with mint sprigs, and serve with toast.

Makes 4 servings.