Oysters Three Ways
A little sweet, a touch briny—fresh oysters are so delicious and versatile, we can’t decide how we like them best. Pair any of these three delicious recipes with etoile Brut or Carneros Chardonnay and you’re in for something special.
Raw Oysters with Tangerine Ginger Mignonette
Yield: Tangerine Ginger Mignonette for 1 dozen oysters
4 tablespoons tangerine juice
4 tablespoons champagne vinegar
4 tablespoons shallots (minced)
2 tablespoons ginger (minced)
2 teaspoons cracked black pepper
Combine all ingredients and let stand for 30 minutes.
Suggested wine pairing: etoile Brut
Yield: Sparkling Butter Sauce for 4 dozen oysters
1/3 cup sweet cream butter (room temp)
1 cup sparkling wine (your choice)
2 tablespoon shallots (minced)
1 tablespoon fennel seed (toasted and ground)
1 tablespoon salt to taste
In a small pot place shallots and sparking wine and reduce by 50%. Set aside. In a small bowl mix all ingredients together.
To serve: Place a small dollop of butter mixture on top of each oyster. Place oyster on BBQ and cook until desired temperature.
Yield: Béarnaise for 4 dozen oysters
4 egg yolks
4 tablespoons apple cider vinegar
2 tablespoons shallots (minced)
1 cup clarified butter (heat to about 120F)
1/4 cup water
2 tablespoons tarragon (chopped)
1 teaspoon cracked black peppersalt to taste
In a small pot place shallots and vinegar over medium heat and reduce by 75%. Set aside. Over a double broiler on low heat, place egg yolks and water in a stainless steel bowl, whisk until a ribbon consistency has formed, being very careful to not scramble the eggs. Slowly drizzle in the clarified butter while whisking. Add shallots, tarragon as well as salt and pepper. Remove from the double broiler and set side.
To serve: Place a small dollop of béarnaise on top of each oyster. Place oyster in a 400F oven for about 2 min. remove and serve immediately.
Suggested wine pairing: Domaine Chandon Carneros Chardonnay
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