Oysters are available year-round at your local fish market.

Yield: 1 serving

Roasted Oysters

Ingredients:

8 halves of oysters, 4 oysters
2 Tbs. chives, chopped for garnish
kosher salt to taste

Directions:

1. Preheat oven to 350?.
   
2. Using a towel, grasp an oyster in the palm of your hand.
   
3. Press the oyster, rounded-side-down, on a firm surface, still holding it with the towel.
   
4. Shuck the oyster by wedging the tip of an oyster knife (regular knives are too thin-bladed) between the halves of the shell, at the shell's narrowest end.
   
5. When the knife tip is securely wedged, rotate the blade to pry open the shell.
   
6. Slide the knife blade along the length of the shell to open completely.
   
7. Remove the oyster from the shell and reserve, along with its juice.
   
8. From each pair of oyster shells, save the one that is most concave on the inside, and discard the one that is flatter.
   
9. Place the concave shells in a pan of cold water and scrub inside and out.
   
10. Place the clean oyster shells on a cookie sheet and set aside.
    
11. Place the cookie sheet containing the oyster shells in the oven for 3-5 minutes.

White Wine Butter Sauce

Ingredients:

1 cup dry white wine
1 shallot, minced
2 Tbs. white wine vinegar
6 Tbs. butter, chilled and cut into pieces
1/2-cup whipping cream
kosher salt to taste

Directions:

1. Combine wine, shallot and vinegar in heavy small saucepan.
   
2. Boil until liquid is reduced to 2 tablespoons, about 10 minutes.
   
3. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes.
   
4. Strain sauce and return to same saucepan. Bring to simmer.
   
5. Remove from heat.
   
6. Gradually add butter, whisking just until melted.
   
7. Season with kosher salt to taste.
   
8. Strain into a stainless steal bowl, using the double broiler method to keep warm.

Roasted Oysters with a White Wine Butter Sauce

1. Remove the oysters from the oven.
   
2. Add 1 tablespoon of sauce on oysters.
   
3. Plate on a large rectangular plate covered with a bed of rock salt.
   
4. Garnish with chopped chives.

Recommended wine: Taittinger Brut Non-Vintage Champagne

Resource

Andrea Immer
Master Sommelier
www.andreaimmer.com

Create an unforgettable dining experience with Andrea Immer's Entertaining Made Simple CD collection. Each CD includes music, menus, recipes, affordable wine recommendations and video demonstrations.