Warm oysters in beurre blanc
Instructions
Prepare the beurre blanc: put the chopped shallots in a saucepan with a tablespoon of white wine and one of vinegar, salt and ground pepper.
Let reduce by two-thirds.
Add a tablespoon of heavy cream and bring to a boil.
Add the cold butter pieces.
Stir vigorously.
Remove from heat, adjust salt and pepper, add chopped onion.
Cook without boil stirring occasionally.
Open the oysters.
In a saucepan, collect their liquid, add one tablespoon of dry white wine, salt and pepper.
Bring to the boil and then reduce the liquid by two-thirds.
Wash very well the empty shells of oysters, dry them and put them on a platter sprinkled with coarse salt.
Scaldateli in the oven at 100 degrees for 10 minutes, soak the mussels in the sauce then place declined in their warm shells.
You reduce the cooking juices, strain it, add it to the butter sauce and pour it on the oysters up to pour.
Serve.
Accompanying wines: Gavi DOC, DOC, Riesling Italico Torgiano Gravina DOC.
Ingredients and dosing for 4 persons
- 24 oysters
- 1 tablespoon of dry white wine
- 1 tablespoon of wine vinegar
- Coarse salt
- Salt
- Pepper
- For butter:
- 150 g of butter
- 1/2 cup of dry white wine
- 1 tablespoon of wine vinegar
- 1 tablespoon of cream
- 2 shallots
- 1 onion
- Salt
- Pepper