Recipes
Oysters Poached in ChampagneServes 1
Preparation Pre-heat oven to 200°C/400°F. Place butter in a small, heavy saucepan and gently “sweat” the shallots until translucent. Add the white whine and increase the heat, then add the cream aand reduce slightly. Remove from the heat and add the mustard to the sauce. Place oysters back on the bottom shell and spoon sauce over. Bake 4 – 6 minutes until golden. Serve hot. |
Oysters PommaryServes 1
Preparation Pre-heat oven to 200°C/400°F. Place butter in a small, heavy saucepan and gently “sweat” the shallots until translucent. Add the white whine and increase the heat, then add the cream aand reduce slightly. Remove from the heat and add the mustard to the sauce. Place oysters back on the bottom shell and spoon sauce over. Bake 4 – 6 minutes until golden. Serve hot. |
Season’s Oyster ChowderServes 1
Preparation In a medium sauce pan, sweat celery, onions and fennel seeds in butter until onions are translucent. Add stock (fish stock may be substituted) and potatoes. Cook until potatoes are tender. Add cream and gently cook for 2 – 3 minutes. Carefully stir in shucked oysters and reserved juices. Season and serve. |
Steamed Five Star Quahogs
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