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Ingredients
- 24 x East coast oysters, shucked with the liquor reserved and strained
- 2 Tbsp. Unsalted butter
- 2 x Shallots, chopped
- 1 Tbsp. Ginger, chopped
- 1/4 c. Diced fennel
- 1 c. Gewurztraminer Sachet of coriander seed, black peppercorns, orange peel, parsley stems
- 2 c. Heavy cream
- 12 x Green grapes cut in half and lightly sauteed in 1 Tbsp. butter and
- 1 pch Sugar
Directions
- Add in butter to a medium saucepan, add in shallots, ginger, fennel sweat covered till vegetables are soft (4 min). Remove cover, add in wine and reduce by half, add in cream and sachet, simmer 15 min on low heat, remove bouquet garni and strain sauce. Return the sauce to a sauce pan, add in the reserved oyster liquor, bring to a simmer, add in the oysters and the grapes and gently poach the oysters just 2 min or possibly till the edges of the oysters begin to curl. Serve in a shallow bowl, 4 oysters to each person.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 181 | |
| Calories from Fat 164 | 91% |
| Total Fat 18.67g | 23% |
| Saturated Fat 11.65g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 17mg | 1% |
| Potassium 64mg | 2% |
| Total Carbs 3.35g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.69g | 1% |
| Protein 0.98g | 2% |
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