East Coast Oysters in a Gewurztraminer Cream with Green Grapes

1. 1

   Add butter to a medium saucepan, add shallots, ginger, fennel sweat covered until vegetables are soft (4 minutes).

2. 2

   Remove cover, add wine and reduce by half, add cream and sachet, simmer 15 minutes on low heat, remove bouquet garni and strain sauce.

3. 3

   Return the sauce to a sauce pan, add the reserved oyster liquor, bring to a simmer, add the oysters and the grapes and gently poach the oysters just 2 minutes or until the edges of the oysters begin to curl.

4. 4

   Serve in a shallow bowl, 4 oysters to each person.

* Per serving · 4 servings · Values may vary.

No additional tips available.