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6 Malpeque Oysters, shuck, retain bottom shell
1tbsp. butter
1 shallot, minced
2 oz. white wine (dry)
4 oz. cream (35%)
2 tbsp. Pommary Mustard (grainy French)
salt and pepper to taste
1 tbsp. fresh parsley, chopped
Pre-heat oven to 400°F. Place butter in a small, heavy saucepan and gently "sweat" the shallots until translucent. Add the white wine and increase the heat, then add the cream and reduce slightly. Remove from the heat and add the mustard to the sauce. Place oyster back in the bottom shell and spoon sauce over. Bake 4-6 minutes until golden. Serve hot. Serves 1
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