Sauteed Oysters With Wine and Herbs

Fresh Oysters in the Shell

The Spruce / Diana Rattray

These sauteed oysters are perfect for a special dinner party or scale the recipe down for an intimate dinner for two. 

If you've never shucked oysters, it might seem a difficult task at first. Once you've mastered the technique with a few shucked oysters, it will go quickly. Below the instructions, you'll find a quick how-to for shucking oysters.


  • 4 ounces butter
  • 1/4 cup chopped green onions (about 3 to 4 green onions)
  • 1 teaspoon dried leaf tarragon
  • 1/4 cup dry white wine
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 24 oysters (fresh, shucked)
  • 1/4 cup chopped parsley (fresh, Italian flat-leaf)
  • Buttered toast

Steps to Make It

  1. Melt butter in a skillet over medium-low heat; add chopped onions and sauté until onions are just softened.
  2. Add the tarragon, wine, and salt and pepper to taste. Add oysters and cook just long enough to curl at edges. Shake the pan from side to side to keep the oysters coated with the buttery sauce.
  3. Serve them over crispy buttered toast points or croutons garnished with chopped parsley.

How to Shuck Oysters

  1. First, make sure the shells are tightly closed. If you find one open, discard the oyster.
  2. Scrub the oysters with a stiff brush and rinse well.
  3. Put the oyster on a towel, rounded side down. The towel will protect your hand and keep the oyster from slipping. Holding the oyster in the towel, insert the tip of the oyster knife into the hinge, which is on the flat side of the oyster. Once it is in the hinge, twist the knife, and the oyster should open easily. As you open more, it will become quicker and easier.
  4. Drain the juices out into a small bowl and scrape the oyster from the shell.