Oysters With Chardonnay Recipe

Ingredients

24 oysters , on the half shell

2 shallots, minced

1 tbsp unsalted butter

1 cup Chardonnay , or other dry white wine

1 cup heavy cream

1 tsp Madras curry

salt and pepper , to taste

Drain the oysters, reserving the juice.

Sauté the shallot in butter in a skillet for 1 minute to soften.

Add the wine.

Bring to a boil.

Reduce the heat and simmer for 6 to 8 minutes or until the liquid is reduced by half.

Add the reserved oyster juice.

Cook for 2 minutes.

Strain into a saucepan, discarding solids.

Stir in the cream.

Bring to a boil.

Reduce the heat and simmer for 10 to 12 minutes or until the liquid is reduced by half.

Thicken with flour-water mixture if necessary.

Stir in the curry and salt.

Arrange the oysters (in shells) in a roasting pan.

Season with pepper and 1 tablespoons of sauce each.

Bake at 450 degrees F for 3 to 4 minutes or until the oysters are cooked and the cream is beginning to brown.

Garnish with watercress.