RECIPE TITLE "Oysters
in Muscat Recipe"
ource: The Heritage of French Cooking,
courtesy of Cooking.com
Oysters are always part of the fare for feast days and celebrations.
They are an absolute must for midnight supper on Christmas Eve and
New Year's Eve.
The French during the present century have preferred their oysters
raw, and it took the revolution of Nouvelle Cuisine to convince
them that cooked, as in this recipe, they are equally marvelous
24 large oysters (flat yellow belons or green speciales for preference)
1 shallot, minced
3 pinches freshly ground black pepper
2/3 cup Beaumes de Venise muscat (see note below)
1 tablespoon finely snipped chives
1/3 cup thick creme fraiche
2 tablespoons butter
Open the oysters and pull away the flat shells. Put the oysters
into a strainer and let them drain over a bowl for 15 minutes.
Shuck the oysters, reserving their liquor. Strain all the liquor
into a 9 1/2 inch nonstick saute pan. Add the shallot and pepper
and bring to a boil. Add the wine and creme fraiche and as soon
as it returns to a boil, put in the oysters. Simmer for 10 seconds,
then turn over and simmer for another 5 seconds. Remove them with
a skimmer and divide among 4 warmed plates.
Boil the sauce to reduce by half, and whisk in the butter. Strain
the sauce over the oysters. Sprinkle on the chives and serve at
once. Add pepper before eating. Accompany with wholemeal toast and
sweet (unsalted) butter.
NOTE: The Beaumes de Venise muscat, an excellent liqueur wine,
may be replaced by Rivesaltes muscat or by Sauternes.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 446 Fat: 19g Carbohydrates: 22g
Cholesterol: 224mg Sodium: 438mg Protein: 39g
Fiber: 0g % Cal. from Fat: 38% % Cal. from Carbs: 20%
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