Oysters are considered by many to be an aphrodisiac, so serve these on your dinner for two during Valentine’s Day!
How To Make Oysters with Chardonnay
A delightful meal for an exquisite dining experience. A fancy take on simple ingredients that'll sure to be a just reward for a busy week.
Prep:
15 mins
Cook:
25 mins
Total:
40 mins
Ingredients
- 24 oysters , on the half shell
- 2 shallots, minced
- 1 tbsp unsalted butter
- 1 cup Chardonnay , or other dry white wine
- 1 cup heavy cream
- 1 tsp Madras curry
- salt and pepper , to taste
Instructions
- Drain the oysters, reserving the juice.
- Sauté the shallot in butter in a skillet for 1 minute to soften.
- Add the wine.
- Bring to a boil.
- Reduce the heat and simmer for 6 to 8 minutes or until the liquid is reduced by half.
- Add the reserved oyster juice.
- Cook for 2 minutes.
- Strain into a saucepan, discarding solids.
- Stir in the cream.
- Bring to a boil.
- Reduce the heat and simmer for 10 to 12 minutes or until the liquid is reduced by half.
- Thicken with flour-water mixture if necessary.
- Stir in the curry and salt.
- Arrange the oysters (in shells) in a roasting pan.
-
Season with pepper and 1 tablespoons of sauce each.
-
Bake at 450 degrees F for 3 to 4 minutes or until the oysters are cooked and the cream is beginning to brown.
- Garnish with watercress.
Nutrition
- Sugar: 3g
- :
- Calcium: 107mg
- Calories: 775kcal
- Carbohydrates: 23g
- Cholesterol: 185mg
- Fat: 51g
- Fiber: 1g
- Iron: 1mg
- Potassium: 283mg
- Protein: 6g
- Saturated Fat: 31g
- Sodium: 69mg
- Vitamin A: 1927IU
- Vitamin C: 3mg
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