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Oyster Gatherers of Cancale, 1878
John Singer Sargent
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Paul
Bartolotta’s East Coast Oysters in a Gewűrztraminer Cream with
Green Grapes
6
servings
2
tablespoon unsalted butter
2
shallots, minced
1
tablespoon fresh ginger, minced
1/4
cup diced fennel
1
cup Gewurztraminer
2
cups heavy cream
Sachet
of coriander seed, black peppercorns, orange peel, parsley stems
24
east coast oysters, shucked with the liquor reserved and strained
12
green grapes cut in half and lightly sautéed in 1 tablespoon butter
and
a pinch of sugar
Add
butter to a medium saucepan.
Add the shallots, ginger, and fennel. Sweat, covered, until
vegetables are soft (4 minutes). Remove cover, add wine and reduce by
half. Add cream and sachet, and simmer 15 minutes on low heat. Remove the
sachet and strain the sauce. Return the sauce to a saucepan, and 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.
Serve in a shallow bowl, 4 oysters to each person.
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