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Oyster Gatherers...
John Singer...
Buy This at Allposters.com
La Belle Cuisine
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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