CookEat Recipe
Oysters Marinière
Shell-on oysters in shallot, wine and cream sauce.
Method
Steps
Step 1
Select twenty-four live Bluepoint oysters in unopened shells.
Step 2
Scrub the oyster shells in cold water with a coarse brush, rinse again and drain well.
Step 3
Finely mince ten medium shallots; cook in half ounce butter, approximately 14 g, while stirring three minutes.
Step 4
Add the oysters in their shells and 120 mL dry white grape wine.
Step 5
Cover and cook for about ten minutes.
Step 6
Add one teaspoon finely chopped parsley, half a crushed garlic clove, one teaspoon salt, one saltspoon cayenne (quarter teaspoon) and one gill cold plain 35% dairy cream, approximately 120 mL.
Step 7
Mix rapidly one minute, cover and cook ten minutes more.
Step 8
Discard any oysters that remain unopened.
Step 9
Continue cooking until the oyster flesh reaches at least 74 °C.
Step 10
Keep the cream sauce hot and serve promptly in a deep dish.
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