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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


  • 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

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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