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.
Sugar: 3g
:
Calcium: 107mg
Calories: 775kcal
Carbohydrates: 23g
Cholesterol: 185mg
Fat: 51g
Fiber: 1g
Iron: 1mg
Potassium: 283mg
Protein: 6g
Saturated Fat: 31g
Sodium: 69mg
Vitamin A: 1927IU
Vitamin C: 3mg
