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East coast oysters in a gewurztraminer cream with green grapes recipe

East coast oysters in a gewurztraminer cream with green grapes recipe

By Oliver Schneider
5’ Prep time
25’ Cook time
30’ Total time
530 Calories
6 Serving
Oliver Schneider 0 Followers

Step by Step

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Step 1

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.

Ingredient

  • Heavy cream
    Heavy cream
  • Unsalted butter
    Unsalted butter
  • Ginger
    Ginger
  • Diced fennel
    Diced fennel
  • Grapes cut in half and lightly sauteed in 1 tablespoon butter and pinch of sugar
    Grapes cut in half and lightly sauteed in 1 tablespoon butter and pinch of sugar
  • Gewurztraminer
    Gewurztraminer
  • Coast oysters
    Coast oysters
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