| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dujour10 | 6 | Servings | |
INGREDIENTS
| 24 | East coast oysters, shucked | |
| with the | ||
| liquor reserved and | ||
| strained | ||
| 2 | T | Unsalted butter |
| 2 | Shallots, minced | |
| 1 | T | Ginger, minced |
| 1/4 | c | Diced fennel |
| 1 | c | Gewurztraminer |
| Sachet of coriander seed | ||
| black peppercorns | ||
| orange peel | ||
| parsley stems | ||
| 2 | c | Heavy cream |
| 12 | Green grapes cut in half and | |
| lightly | ||
| sauteed in 1 tablespoon | ||
| butter and | ||
| 1 | pn | Sugar |
INSTRUCTIONS
Add butter to a medium saucepan, add shallots, ginger, fennel sweat covered until vegetables are soft (4 minutes). Remove cover, add wine and reduce by half, add cream and sachet, simmer 15 minutes on low heat, remove bouquet garni and strain sauce. Return the sauce to a sauce pan, add the reserved oyster liquor, bring to a simmer, add the oysters and the grapes and gently poach the oysters just 2 minutes or until the edges of the oysters begin to curl. Serve in a shallow bowl, 4 oysters to each person. Yield: 6 servings. HEF DU JOUR KATY SPARKS SHOW #DJ9479 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 448
Calories From Fat: 318
Total Fat: 36.2g
Cholesterol: 105.4mg
Sodium: 39.1mg
Potassium: 572.1mg
Carbohydrates: 30g
Fiber: 6.2g
Sugar: 13.4g
Protein: 5.1g