Oysters with Chardonnay

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Oysters are considered by many to be an aphrodisiac, so serve these on Valentine's Day!

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Ingredients

  • 24 oysters on the half shell
  • 2 shallots, minced
  • 1 Tbs. unsalted butter
  • 1 C. Chardonnay or other dry white wine
  • 1 C. heavy cream
  • 1 tsp. Madras curry
  • salt and pepper to taste

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Directions

Drain the oysters, reserving the juice. Sauté the shallot in butter in a skillet for 1 minute to soften. Add the wine. Bring to a boil. Reduce the heat and simmer for 6 to 8 minutes or until the liquid is reduced by half. Add the reserved oyster juice. Cook for 2 minutes. Strain into a saucepan, discarding solids. Stir in the cream. Bring to a boil. Reduce the heat and simmer for 10 to 12 minutes or until the liquid is reduced by half. (Thicken with flour-water mixture if necessary.) Stir in the curry and salt. Arrange the oysters (in shells) in a roasting pan. Season with pepper and 1 Tbs. of sauce each. Bake at 450 degrees for 3 to 4 minutes or until the oysters are cooked and the cream is beginning to brown. Garnish with watercress.

Yields 2 servings.

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