Oysters In Ginger Butter

Course : Seafoods
Serves: 12
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48 large oyster
1 cup oyster liquor
1/2 pound unsalted butter
2 tablespoons butter
1/4 cup shallot
1/4 cup dry white wine
3 tablespoons white wine vinegar
1/2 cup ginger
1/8 teaspoon cayenne

Preparation / Directions:

Remove oysters from shells, reserving shells heat 2 tablespoons butter in a skillet, over a moderate flame add shallots and saute for 2-3 minutes, until transparent stir in wine, vinegar, and reserved oyster liquor reduce heat and bring to a very slow simmer add oysters and poach for 1 minute remove oysters to a covered dish, with a slotted spoon chill at once stir in ginger and simmer until reduced to 1/4 cup strain through a chinois, pressing to extract all liquids cover and chill boil reserved shells in water for 15 minutes scrub, rinse, drain, place into a plastic bag, and chill for 30 minutes arrange shells on a bed or rock salt, in a baking pan place one oyster into each shell, reserving any accumulated liquor combine reserved liquor with reduced liquor in a saucepan, over a medium flame heat to a boil and reduce to 2 tablespoons whisk in cayenne and 2 tablespoons butter remove from heat whisk in remaining butter, a little at a time, heating pan over warm water as necessary place oysters under broiler briefly, until lightly browned spoon ginger butter lightly over oysters and serve remainder to the side serve hot


Nutritional Information:

194 Calories (kcal); 18g Total Fat; (84% calories from fat); 3g Protein; 5g Carbohydrate; 64mg Cholesterol; 94mg Sodium

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