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La Belle Cuisine
East Coast Oysters in a Gewűrztraminer
tablespoon unsalted butter
tablespoon fresh ginger, minced
cup diced fennel
cups heavy cream
of coriander seed, black peppercorns,
orange peel, parsley stems
east coast oysters, shucked, with the
liquor reserved and strained
green grapes cut in half and lightly sautéed
in 1 tablespoon butter
a pinch of sugar
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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