Oysters Poached in White Wine
This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
oysters
freshly shucked |
|
| 6 | ounces |
white wine
dry |
|
| 2 | ounces |
olive oil
|
|
| 2 | ounces |
lemon juice
fresh |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
chervil
dried |
*
|
| 1 | teaspoon |
parsley leaves
fresh |
|
| 1 | each |
garlic cloves
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
oysters
freshly shucked |
|
| 173.4 | ml/g |
white wine
dry |
|
| 57.8 | ml/g |
olive oil
|
|
| 57.8 | ml/g |
lemon juice
fresh |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
chervil
dried |
*
|
| 5 | ml |
parsley leaves
fresh |
|
| 1 | each |
garlic cloves
crushed |
|
Directions
Place all ingredients in nonreactive pot. Bring to a boil over moderate heat.
Remove from heat and allow to cool to room temperature. Remove crushed garlic clove before serving.
Serves four as a first course, two as a light entree.
