Open up the oysters, take them out of their shell and strain their water into a saucepan. Wash the shells clean and set aside. Rinse the oysters under cold water to rid them of any shell residue. Place the oysters in their water, heat up to simmering point, take off the stove and set aside. Reduce the chopped shallots and the white wine in a small saucepan, add the cream and reduce to a syrupy consistency. Gradually blend in the butter, in small chunks, often removing the pan from the stove and stirring constantly with a whisk. Drain the oysters, lay them back into their shells and coat each oyster with white butter sauce. Bake for 2 minutes in a hot oven (410F) and serve immediately.
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3 dozen deep oysters
3/4 cup salted butter
1 3/4 oz crÅme fraöche
4 shallots
1 1/2 cups muscadet wine
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20
mn
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10
mn
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Remember to take the butter out of the refrigerator 1 hour ahead.
