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(Serves 3-4)

One dozen well scrubbed Belon oysters, freshly shucked and on the half shell, oyster liquor reserved Quarter pound fresh seaweed, rinsed well, cut into four inch strands and blanched in salted water

Beurre Blanc

1 bottle Mionetto Chardonnay Prosecco
Reserved oyster liquor
3 shallots, finely chopped
Juice of one lemon
3 black peppercorns
1 cup heavy cream
1 pound unsalted butter, cubed

To Poach Oysters

3 ounces mild and fruity estate olive oil, preferably Ligurian.

Preparing the Oysters and Seaweed

Buy your oysters from the best fish market you know. Belon oysters are the best to use for this recipe, but any east coast oyster will do. Basically, you want to make sure to buy the freshest oysters available. Ask the fish market for some fresh seaweed to garnish your oysters. Not only will it keep them fresh on the way home, but it will also make an attractive plate garnish.

If you are going to be serving the oysters within a few hours of purchasing, it would be okay to have the market shuck them for you, as long as they reserve the oyster liquor for you and pack the oysters so they will stay cold. Otherwise, shuck the oysters yourself at home just before using, again making sure to pour off the juices from the oysters and set aside. When you shuck the oysters, make sure to cut them free of the shell. Examine them closely and remove any visible dirt or debris. Keep oysters cold until needed, storing them on the deeper part of their shell.

If you are going to use the seaweed as a garnish, rinse it well. Blanch it briefly in well-salted water until it turns bright green and then remove it from the water and refresh it in salted ice water. When cool, remove the seaweed from the water and cut it into short strands. Keep cold until needed.

Making the Sauce

Using a small non-reactive saucepot, pour in the wine, reserved oyster liquor, shallots, peppercorns, and lemon juice. Reduce the liquid over a medium flame until mixture has reduced by half. Add heavy cream to the mixture and reduce liquid again until the cream has thickened. Remove saucepot from the flame and whisk the cubed butter into the mixture a little at a time returning the pot to the flame as needed to allow the butter to be absorbed into the sauce. Do not allow mixture to boil, as this will break the emulsion. Continue to add butter until sauce reaches the desired consistency. Strain sauce through a fine mesh strainer and taste. If the sauce is too acidic, add more butter. Add salt and pepper as needed. Put sauce into a non-reactive container and place in a warm spot until needed.

Poaching the Oysters

The oysters can be prepared in the oven or on the grill, as desired. If using the oven, pre-heat to 425 degrees. When the oven reaches desired temperature, garnish serving plates with seaweed and set aside. Place the oysters on the half shell on a oven proof tray and place in the oven for about one minute or until the oysters just barely begin to cook. Remove oysters from the oven and pour a small amount of olive oil over them. Return them to the oven and allow them to warm through. Remove from the oven and serve oysters on the half shell on the garnished plates. Pour warm sauce over them and serve immediately. If using the grill, preferably use some fruitwood for good smoky flavor. Just follow the same procedure as when using the oven, making sure to cook the oysters only long enough to just warm them through. Serve oysters with chilled Mionetto Spumante Prosecco. Buon Apetito!

Olive Oil Poached Wild Belon Oysters with a Prosecco and Oyster Beurre Blanc Pippa S. Calland, Le Madri Restaurant
(Serves 3-4) One dozen well scrubbed Belon oysters, freshly shucked and on the half shell, oyster liquor reserved Quarter pound fresh seaweed, rinsed well, cut into four inch strands and blanched in salted water Beurre Blanc 1 bottle Mionetto Chardonnay Prosecco Reserved oyster liquor 3 shallots, finely chopped Juice of one lemon 3 black peppercorns 1 cup heavy cream 1 pound unsalted butter, cubed To Poach Oysters 3 ounces mild and fruity estate olive oil, preferably Ligurian. Preparing the Oysters and Seaweed Buy your oysters from the best fish market you know. Belon oysters are the best to use for this recipe, but any east coast oyster will do. Basically, you want to make sure to buy the freshest oysters available. Ask the fish market for some fresh seaweed to garnish your oysters. Not only will it keep them fresh on the way home, but it will also make an attractive plate garnish. If you are going to be serving the oysters within a few hours of purchasing, it would be okay to have the market shuck them for you, as long as they reserve the oyster liquor for you and pack the oysters so they will stay cold. Otherwise, shuck the oysters yourself at home just before using, again making sure to pour off the juices from the oysters and set aside. When you shuck the oysters, make sure to cut them free of the shell. Examine them closely and remove any visible dirt or debris. Keep oysters cold until needed, storing them on the deeper part of their shell. If you are going to use the seaweed as a garnish, rinse it well. Blanch it briefly in well-salted water until it turns bright green and then remove it from the water and refresh it in salted ice water. When cool, remove the seaweed from the water and cut it into short strands. Keep cold until needed. Making the Sauce Using a small non-reactive saucepot, pour in the wine, reserved oyster liquor, shallots, peppercorns, and lemon juice. Reduce the liquid over a medium flame until mixture has reduced by half. Add heavy cream to the mixture and reduce liquid again until the cream has thickened. Remove saucepot from the flame and whisk the cubed butter into the mixture a little at a time returning the pot to the flame as needed to allow the butter to be absorbed into the sauce. Do not allow mixture to boil, as this will break the emulsion. Continue to add butter until sauce reaches the desired consistency. Strain sauce through a fine mesh strainer and taste. If the sauce is too acidic, add more butter. Add salt and pepper as needed. Put sauce into a non-reactive container and place in a warm spot until needed. Poaching the Oysters The oysters can be prepared in the oven or on the grill, as desired. If using the oven, pre-heat to 425 degrees. When the oven reaches desired temperature, garnish serving plates with seaweed and set aside. Place the oysters on the half shell on a oven proof tray and place in the oven for about one minute or until the oysters just barely begin to cook. Remove oysters from the oven and pour a small amount of olive oil over them. Return them to the oven and allow them to warm through. Remove from the oven and serve oysters on the half shell on the garnished plates. Pour warm sauce over them and serve immediately. If using the grill, preferably use some fruitwood for good smoky flavor. Just follow the same procedure as when using the oven, making sure to cook the oysters only long enough to just warm them through. Serve oysters with chilled Mionetto Spumante Prosecco. Buon Apetito!



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