Les Huitres Chaudes Au Beurre d'Orange (Oysters with orange butter)

1. 1

   Preheat the broiler to high.

2. 2

   Shuck the oysters but save half of the shells and their liquor.

3. 3

   Arrange the oyster shells on a flat dish and put them under the broiler until dry.

4. 4

   Remove and set aside.

5. 5

   Put the oyster liquor in a saucepan and add the oysters.

6. 6

   Bring just to the boil and strain, reserving the oysters and liquid.

7. 7

   Put one oyster in each shell.

8. 8

   Grate one orange and reserve the gratings.

9. 9

   Peel that orange and the remaining one.

10. 10

    Cut between the membranes of each orange to remove each section neatly, saving any juice that drips from the oranges as they are sectioned.

11. 11

    Arrange one orange section on top of or next to each oyster.

12. 12

    Pour the reserved oyster liquid into a saucepan and cook down to two tablespoons.

13. 13

    Add half of the grated orange rind.

14. 14

    Discard the rest.

15. 15

    Add the orange drippings.

16. 16

    Heat the liquid and swirl in the butter.

17. 17

    Add the lemon juice.

18. 18

    Sprinkle the oysters with pepper.

19. 19

    Heat as briefly as possible under the broiler.

20. 20

    Spoon an equal amount of the sauce over each portion and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.