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
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