1 tbsp butter
1 tbsp chopped onion feathers in small pieces
120 ml champagne
1/2 tbsp chopped mint
1 tbsp estragon
2-3 sprigs of parsley for Decorating
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Wash well and oysters them out inside. In one court put all these ingredients together with the core of oysters and sauté over low heat for 5 minutes. Thus prepared mixture is placed in oyster shells and decorated with parsley.