The Northwest Essentials Cookbook by Greg Atkinson

Author:Greg Atkinson
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2010-07-28T04:00:00+00:00

While the oysters are cooking, prepare the butter sauce. Combine the wine and pepper in a saucepan over high heat and boil the mixture rapidly until it is reduced to ¼ cup. Add the cream and boil. Stir the butter pieces rapidly into the reduced wine and cream, whisking the sauce all the while.

Serve the sauce in little bowls and have big bowls ready to receive the empty oyster shells.

Oysters with Sweet Wine Butter Sauce

Fried Oysters

Perhaps no way of serving oysters has more universal appeal than this homey and comforting preparation. Properly fried, oysters are firm but moist, sealed in a soft-crisp coat. The following steps ensure success: 1) Apply the seasoned flour just before the oysters are plunged into the oil. 2) Have the oil at the proper temperature. 3) Avoid overcrowding the pan.

If frying oysters for more than just a close circle of two or three friends, fry the oysters in batches, holding them in a warm oven on a cookie sheet lined with paper towels or a brown paper bag.

SERVES 2 TO 4

12 shucked oysters

½ cup flour

½ teaspoon baking powder

½ teaspoon freshly ground black pepper

Oil, for frying

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