See Also: Cooking Club · Fish and Seafood
Oysters with Butter Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com.
1-2 dozen oysters in the shell
1/2 cup white wine
1/4 cup heavy cream
1/4 cup butter
1/4 teaspoon fine sea salt
1 teaspoon fresh lemon juice
1 teaspoon snipped fresh chives, or dill
1/4 teaspoon freshly ground peppercorns
1 teaspoon minced parsley
Shuck the oysters. 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 3-5 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 and garnish with some snipped parsley. Serve immediately.
Recipe created 2005-02-13.
