Poached Oysters with Sparkling Wine Buerre Blanc

Poached Oysters with Sparkling Wine Beurre Blanc

Servings

2

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Plump oysters are gently poached and bathed in a luxurious sparkling wine beurre blanc, creating a dish that’s rich, silky, and elegantly balanced. A decadent pairing for a chilled glass of bubbly.

Ingredients

  • 12 (6 per person) Shucked Kumamoto Oysters, Bottom Shells Reserved for Plating
  • ½ cup Sparkling Wine, Reserve the rest for Drinking
  • 1 teaspoon champagne vinegar
  • 1 Shallot, Minced
  • 1 Bay Leaf
  • 1 1/2 Sticks Cold Unsalted Butter, Cut into ¼ inch Cubes
  • 2 Tablespoon Heavy Cream
  • 3 Tablespoons Chives, Thinly Sliced
  • 2 Cups Rock Salt

Directions

Add the sparkling wine, vinegar, shallot and bay leaf to a small sauce pot and bring to a boil.

Reduce the heat and simmer until there is about 2 Tablespoons.

Add the heavy cream and bring to a simmer.

Working in batches, add the butter a few pieces at a time whisking until it has melted and emulsified with the wine and cream mixture.

Remove the bay leaf and discard

For poaching the oysters: Bring the sauce back to a very gentle simmer, add the oysters and chives and remove the pot from the heat, poach for 2 minutes.

For plating and serving the oysters: Scoop the oysters into the reserved shells with enough Beurre Blanc to fill the oyster cup. Place onto a plate covered with the rock salt to prevent the shells from tipping over.