Oysters In Ginger Butter Ii

Course : Seafoods
Serves: 12
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


48 medium live oysters
1 cup unsalted butter
2 tablespoons butter
1/4 cup shallot
1/4 cup white wine
3 tablespoons white wine vinegar
1/2 cup ginger
1/8 teaspoon cayenne

Preparation / Directions:

Open oysters, reserving liquor and discarding shallow shell remove oysters from deep 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 and 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 of rock salt or uncooked rice in a baking pan, in a single layer 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, and 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:

171 Calories (kcal); 17g Total Fat; (90% calories from fat); 1g Protein; 3g Carbohydrate; 47mg Cholesterol; 23mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes