Oysters in Cream Sauce
Oysters in cream sauce is a recipe featuring fresh ingredients from the cream sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 18 fresh oysters (e.g., Sylter Royal)
- 3 shallots
- 3 tbsp butter
- 250 ml dry white wine (Chablis)
- 100 ml light port wine
- 200 ml whipping cream
- 200 g Crème double
- Salt
- freshly ground pepper
- green onion strips (for garnish)
Instructions
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1.
Peel and finely dice the shallots.
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2.
Wash the oysters and open them. Hold each oyster with the concave side down in a kitchen towel, use an oyster knife to pierce the hinge firmly at the back, twist to open, catch the oyster liquid, and loosen the oyster from the shell using the muscle attachment.
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3.
Strain the oyster liquid through a fine sieve and set aside. Put the oysters aside.
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4.
Sauté the shallot cubes in hot butter until translucent, add wine and port, reduce slightly, then pour in oyster liquid, cream, and crème double; quickly reduce to half, season with salt and pepper. Lower the heat, add the oysters, simmer for about 1 minute, flip them, and simmer another 30 seconds. Remove the oysters with a fork, place them back into their shells, arrange on plates, ladle some sauce over each, and garnish with green onion rolls.
