Choptank Sweets in Beurre Blanc
2 shallots, chopped
3 tablespoons dry white wine
1 tablespoon whie wine vinegar
1 tablespoon heavy cream
2/3
cup butter, chilled and cut into pieces
1 onion, chopped
Two
dozen Choptank Sweets
kosher or coarse sea salt
salt and
pepper
Preheat oven to 225. Put the shallots, half the wine and the
vinegar in a pan. Season with salt and pepper and set over medium heat until reduced by two-thirds. Add the cream and bring
just to a boil. Stir in butter a little at a time. Remove the pan from the heat. Stir in the onion. Return pan to heat, keep
warm, stirring occasionally but do not allow to boil.
Open oysters,
discard top shells, tip juices into a pan and remove oysters from the half shell. Add remaining wine to the juices, season
with salt and pepper and simmer until reduced by two-thirds.
Wash the empty
halfshells thoroughly, dry and arrange on bed of seasalt in ovenproof dish. Place shells in the oven for 10 minutes.
Remove the pan. Dip the oysters in the warm juices and win mixture and place
in the hot halfshells. Strain oyster liquor and wine mixture into butter sauce, pour over oysters and serve.
