Chefs' Recipes

Sean Moran's freshly shucked oysters with tarragon dressing

Match sea-briney oysters with the herby high notes of tarragon and chives.

By Sean Moran
  • 20 mins preparation
  • Serves 6
  • Print
Freshly shucked oysters with tarragon dressing
"The success of this lies entirely on shucking the oysters immediately before serving," says Sean Moran of Sean's in Sydney, Bondi. "For a puritan all that's needed then is a wedge of lemon, maybe, or another high note like tarragon or shallot vinegar. Allow four to six oysters per person, I prefer Sydney rocks to the larger Pacific oysters, and anything from Tasmania will surely rock your boat for pristine flavour."


  • 2 tbsp tarragon vinegar
  • 1 tbsp extra-virgin olive oil
  • 2 tsp finely chopped French tarragon leaves
  • 1 tsp thinly sliced chives
  • 2 dozen freshly shucked oysters


  • 1
    Add vinegar to a bowl and, whisking constantly, slowly pour in oil until emulsified. Stir in herbs and serve at once with oysters.


Drink suggestion: Any favourite Champagne. Drink suggestion by Beverley Woods.