Raw Oysters with Mignonette Sauce (Robert Irvine) |
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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 24 |
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Ingredients:
1 cup white wine |
2 shallots, small dice |
1 tablespoon sherry |
1 teaspoon chopped parsley leaves |
1 lemon, juiced |
3 anchovies, rinsed and chopped |
2 dozen oysters of choice, cleaned and shucked |
Directions:
1. In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.
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