Ingredients
| ¼ cup | White wine |
| 8 | Savoury shortcrust pastry, tartlet cases (small) |
| 4 | Black peppercorns |
| ½ cup | Seafood stock |
| 8 | Oysters (Main) |
| 1 | Creme fraiche, to serve |
| 1 | Bay leaf |
| 2 sprinkles | Chives, to serve |
Directions
- Preheat the oven to 160C. Place the tartlet cases on an oven tray and warm.
- Pour the stock and wine into a saucepan, bring to a gentle simmer with the peppercorns and bayleaf. Add the oysters then turn off the heat and let the oysters poach for 2 minutes.
- Remove with a slotted spoon and place into the warmed cases. Top with creme fraiche and snipped chives.