Louisiana
Poached Oysters in Viognier Garlic Cream with Fried Parsley and
Parmesan Cheese
Chef Thomas Wolfe of Wolfe’s – New Orleans, LA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 4 teaspoons butter
- 4 teaspoons shallots, minced
- 2 teaspoons garlic, chopped
- ½ cup chopped parsley
- 1 cup Viognier
- 1 quart heavy cream
- 1 ½ cups oyster liquor, strained
- 24 oysters, shucked
- Salt and freshly ground black pepper, to taste
- 3 cups cooked pasta
- Sprigs fried parsley
- Grated parmesan cheese
Method: In hot sauté pan, melt butter. Add shallots,
garlic and chopped parsley. Sauté until just beginning to
brown. Deglaze pan with Viognier, scraping up bits. Carefully stir
in heavy cream. Bring to boil, then turn down to simmer. Add oyster
liquor and oysters. Poach until fins curl, approximately 2-3 minutes.
Toss with pasta, garnish with fried parsley and cheese.
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