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Baked Oysters With Chardonnay Recipe

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This recipe for Baked Oysters With Chardonnay, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Uzelac
Added: Tuesday, February 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
24 oysters on the half-shell; 2 shallots, minced; 1 c. Chardonnay or other dry white wine; 1 c. heavy cream; salt and pepper to taste; watercress.

Directions:
Directions:
Drain oysters, reserving juice. Saute shallots in butter in a skillet for 1 minute to soften. Add wine. Bring to boil. Reduce heat and simmer 6-8 minutes or until liquid is reduced by half. Add the reserved oyster juice. Cook 2 minutes. Strain into saucepan, discarding solids. Stir in the cream. Bring to boil. Reduce heat and simmer 10-12 minutes or until liquid is reduced by half. Thicken with water-flour mixture, if needed. It's usually not. Stir in bit of salt. Arrange oysters in shells in roasting pan. Season with pepper and 1 T. of sauce each. Bake 450 degrees for 3-4 minutes or until oysers are cooked and cream is beginning to brown. Garnish, or not, with watercress.

 

 

 

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