Recipes
Photo by Emily Sterne
Ingredients
2 thinly sliced shallots
1 cup dry white wine
2 bay leaves
2 cups crème fraiche
1 tablespoon chinese mustard rehydrated with warm water
2 dozen Island Creek Oysters, shucked, liquor saved
Chives for garnish
Freshly cracked black peppercorn
Toast points
Directions
In a sauce pan add the shallots, wine and bay leaves. Simmer and completely reduce the wine. Add the crème fraiche and mustard and whisk smooth, heat the crème fraiche through. Add the oysters and their liquor, poach for 1 minute turn off the stove and let oysters continue to poach. Remove bay leaf before serving. Garnish with black pepper and chives. Serve with toast points.
Related recipes
Barry Maiden's Mustard Spiced Pork "Grillades & Grits"
Crab “Rangoons” with Mustard Dipping Sauce
Braised Sake Chicken a la Ming
Kyocera 2-Piece Starter Ceramic Boxed Cutlery Set
Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife
Follow Simply Ming on twitter!
