This elegant oyster dish is perfect for parties: Once the oysters are shucked and the sauce is made, the oysters cook up in a few minutes.
Ingredients
From The Joy of Oysters, by Nils Bernstein (Artisan Books, 2023)
24 oysters, shucked on the half shell, liquor reserved and strained Bottled clam juice, if needed 2 cups dry hard cider 1⁄4 cup apple cider vinegar 2 cups heavy cream Step 1 Measure the oyster liquor and add clam juice, if needed, to reach 1⁄2 cup. Set aside. Step 2 Pour the cider and vinegar into a small saucepan and place over high heat. Bring to a boil and cook until the mixture is reduced by half, about 5 minutes. Step 3 Add the cream and continue cooking over high heat until the sauce reduces to a thick gravy consistency. Step 4 Turn off the heat and stir in the oyster liquor (sauce can be covered and held at room room temperature for up to two hours). Step 5
This Article was originally published on Wine Enthusiast
