-
1
Melt the butter over medium heat in a small saucepan.
-
2
Add the shallots and cook, stirring, until they are translucent and beginning to soften, about 2 minutes.
-
3
Add the chardonnay, bring to a lively simmer, and reduce until only about 2 tablespoons of liquid remains.
-
4
Add the cream and bring to a boil.
-
5
Lower the heat to a simmer and reduce to 2/3 cup.
-
6
Remove from the heat, stir in the white pepper, and set aside.
-
7
Preheat the oven broiler to 500 degrees F. Arrange the top oven rack so a roasting pan will fit below the heating element.
-
8
Prepare appetizer plates by placing a bed of rock salt on each, to hold the oysters.
-
9
Distribute the rock salt evenly between to roasting pans large enough to hold the oysters.
-
10
If the fishmonger shucked your oysters, return the oysters to their cleaned shells one by one, and add about 1/2 teaspoon of the oyster liquid to each, nesting the shells carefully in the rock salt so the contents don't spill.
-
11
Otherwise, arrange freshly shucked oysters in the rock salt-filled roasting pans, ensuring that their liquid doesn't spill.
-
12
Spoon about 2 teaspoons of the shallot-cream mixture on top of each oyster.
-
13
Coat each oyster well, without having the shell overflow with liquid.
-
14
Put one roasting pan in the oven and broil just until the liquid bubbles and the oysters' edges begin to curl, about 3 minutes, watching closely to prevent burning.
-
15
Repeat with the other roasting pan.
-
16
Carefully lift 4 oysters in their shells onto each appetizer plate.
-
17
Serve immediately.
