Best Oysters With Creme Fraiche Lemon And Tarragon Recipes

Raw Oysters with Smoked Salmon and Caviar Cream image

Provided by Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup creme fraiche
1/4 cup heavy cream
2 ounces caviar (beluga, osetra or sevruga)
1 tablespoon lemon juice
1 tablespoon finely chopped chervil or dill, plus extra sprigs for garnish
About 4 ounces top-quality smoked salmon, sliced extremely thinly
12 cold, freshly opened oysters

Steps:

In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using.
Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters.
Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.

Steamed Mussels with Pasilla Pepper Cream, Shallots and Tarragon image

Provided by Food Network

Number Of Ingredients 10

1 dried pasilla pepper, seeded and stemed
1 cup heavy cream
1/2 tablespoon Spanish paprika
1/2 cup shallots, cleaned and thinly sliced
2 teaspoons garlic, minced
1 cup dry white wine
2 cups clam juice
2 pounds mussels, debearded and washed
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh chives, chopped

Steps:

Preheat oven to 400 degrees. Place the pasilla pepper on a pie tin and toast in preheated 400 degree oven for about 10 minutes. In a small saucepan, over medium heat, bring the cream to one short boil. Lightly crumble the pasilla pepper and add to warm cream along with paprika. Stir to combine, set aside to steep for about 20 minutes. Place the infused cream mixture into a blender and puree until smooth. Strain the mixture through a fine strainer, discard the pepper pulp and reserve the pepper cream. In a large acid resistant pot with a tight fitting lid, combine the shallots, garlic, wine and clam juice. Bring to a boil over high heat and reduce by half, about 10 minutes. Add the mussels. Cover the pot and cook over high heat until the mussels open, about 3 to 5 minutes. Stir in the pasilla cream, tarragon and chives. Serve in 4 individual bowls.