East Coast Oysters In A Gewurztraminer Cream With Green Grapes
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsp
Unsalted Butter1 tbsp
Ginger (minced)1 cup
Fennel (diced)1 cup
Gewurztraminer2 cups
Heavy CreamDirections:
1
Add butter to a medium saucepan, add shallots, ginger, fennel sweat covered until vegetables are soft (4 minutes)
2
Remove cover, add wine and reduce by half, add cream and sachet, simmer 15 minutes on low heat, remove bouquet garni and strain sauce
3
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
4
Serve in a shallow bowl, 4 oysters to each person