Broiled Oysters with FennelWine Pairings: Light Crisp Whites
- 12 oysters, freshly shucked and drained, liquid reserved, bottom shells washed and dried
- 1 fennel bulb, white and pale-green parts only, cored and finely diced
- 2 tablespoons butter
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ cup heavy cream
- 2 tablespoons fresh-squeezed lemon juice
In small pan, boil reserved oyster liquor until reduced to 2 tablespoons. Let cool. In large sauté pan over medium-high heat, combine fennel, butter, salt and sugar. Cook until fennel is soft and almost caramelized, about 8 minutes. Let cool. Whip cream to soft peaks. Whisk in lemon juice and oyster liquor.
Preheat oven to 500°F. Arrange oyster shells in shallow, ovenproof dish covered with rock salt (to keep the shells upright). In each shell, place heaping teaspoon of fennel, one oyster and enough cream to cover shell. Bake until cream starts to brown (it will partially melt into shell), about 10 minutes. Serve warm.
Serves 2-4 | Recipe from www.winemag.com