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Baked Oysters with Tarragon Vermouth Cream

12 baked oysters (serve 2 as an appetizer or 4 as a main-course)


Low Sodium No Added Sugars

Nutritional Facts Per Serving

4.8 g
4.1 g
0.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 154
  • Fat 12.6 g
    • Saturated   7.7 g
    • + Trans 
  • Cholesterol 53 mg
  • Sodium   127 mg
  • Carbohydrate 4.1 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 4.8 g
    • Vitamin A 13 %
    • Vitamin C 5 %
    • Calcium 9 %
    • Iron 8 %


Preheat the oven to 450 degrees F. Place the vermouth, garlic and tarragon in a small pot and simmer until reduced to about 1 Tbsp. Add the cream and simmer until it slightly thickens. Season with salt and pepper, and then remove from the heat. Place the oysters in a baking dish or roasting pan. (If desired, to help the oysters sit level, you could nestle them in a bed of coarse salt.) Top each oyster with a spoonful of the tarragon vermouth cream, and then sprinkle with Parmesan cheese.

Bake for 10 to 12 minutes, until hot and lightly browned. Sprinkle with parsley and serve.

Serving Suggestions

If serving the oysters as a main course, accompany it with a side salad you create from a recipe in our website collection, such as Romaine Hearts with Focaccia Croutons and Creamy Parmesan Dressing. That recipe serves four, but you could half the recipe to yield the same two portions the oyster recipe would when served as a main course.

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