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.