Warm Oysters Bathed in Cream & Shallots

Warm Oysters Bathed in Cream & Shallots
Photo by Mark Ferri


  • 18 oysters
  • ¾ cup heavy cream
  • Pinch kosher salt
  • 2 Tbs. unsalted butter
  • 1 Tbs. finely minced shallots

With a thick towel, hold an oyster flat side up, pressing firmly against the work surface. Place the tip of an oyster knife in the "Achilles' heel" and then push and turn until you feel a snap. Twist the knife fully to pry the shells farther apart. Slide the knife along the top of the shell, cut...

View full recipe at Fine Cooking


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