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Oysters with Butter Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1-2 dozen oysters
Shuck the oysters, reserving as much liquid as possible. Arrange the oysters in their bottom shell in a single layer in a broiler pan or jelly roll baking sheet. Preheat broiler. In a small heavy bottomed sauce pan, heat the wine with the cream until reduced to about 1/4 cup total. Stir in the 2 tablespoon oyster liquid and salt. Reduce the heat to very low, and whisk in the butter bit by bit, whisking constantly to make a creamy sauce. Cool. Gently stir in the lemon juice, herbs, and pepper. Broil the oysters about 4-5 minutes just until their edges start to curl. Do not over cook! Remove oysters to serving plates and top with a dollop of the sauce. Serve immediately.
Recipe created 2005-02-13.