Recipe courtesy of Luke Nguyen
Episode: Loire Valley
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Hot Oysters in Creamy Beurre Blanc
Total:
55 min
Active:
55 min
Yield:
12 oysters
Level:
Intermediate
Total:
55 min
Active:
55 min
Yield:
12 oysters
Level:
Intermediate

Ingredients

Beurre Blanc Sauce:
  • 1/2 cup white wine
  • 3 shallots, diced
  • 14 tablespoons (1 3/4 stick) unsalted butter, cut into 4 pieces
  • 1/4 cup heavy cream
Vegetables:
  • 2 tablespoons olive oil
  • 2 carrots, julienned
  • 1/2 celeriac, julienned
  • 1 leek, julienned
  • 12 oysters, shucked and returned to the half-shell
  • 2 cups rock salt

Directions

For the beurre blanc sauce: Heat a small saucepan over medium heat. Add the wine and shallots and cook until reduced by three-quarters, about 15 minutes. Add the butter gradually in 4 parts, whisking constantly until combined. Add the cream, stir and set aside in a warm place.

For the vegetables: Preheat the oven to 350 degrees F.

Heat a saucepan over medium heat. Add the oil, followed by the carrots. Stir and add the celeriac. Stir again and add the leek. Saute the vegetables until softened, about 4 minutes. Add the reserved beurre blanc sauce, mix and set aside.

Place the oysters in a baking tray and bake for 5 minutes. Meanwhile, make a bed of rock salt on a serving platter. Transfer the oysters to the bed of salt.

Spoon the vegetables and beurre blanc sauce on top of the oysters and serve. 

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