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La Belle Cuisine - More Seafood Recipes

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East Coast Oysters in a
Gewürztraminer Cream



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Gerard & Dominique Seafoods - Specialty Seafood Offerings

"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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Oyster Gatherers of Cancale, 1878
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La Belle Cuisine


Paul Bartolotta’s
East Coast Oysters in a Gewűrztraminer
Cream with Green Grapes

6 servings

2 tablespoon unsalted butter
2 shallots, minced
1 tablespoon fresh ginger, minced
1/4 cup diced fennel
1 cup Gewurztraminer
2 cups heavy cream
Sachet of coriander seed, black peppercorns,
orange peel, parsley stems
24 east coast oysters, shucked, with the
liquor reserved and strained
12 green grapes cut in half and lightly sautéed
in 1 tablespoon butter and a pinch of sugar

Add butter to a medium saucepan. Add the shallots, ginger, and fennel.
Sweat, covered, until vegetables are soft (4 minutes). Remove cover, add
wine and reduce by half. Add cream and sachet, and simmer 15 minutes
on low heat. Remove the sachet and strain the sauce.
Return the sauce to a saucepan, and add the reserved oyster liquor. Bring
to a simmer, add the oysters and the grapes and gently poach the oysters
just 2 minutes or until the edges of the oysters begin to curl.
Serve in a
shallow bowl, 4 oysters to each person.

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