Oyster Heaven, A Simple Recipe with a Big Bang

Oysters in Thai Chile Cream Sauce Every now and then I get an urge for a particular taste–almost the way pregnant woman get an urge for a particular, and sometimes weird, taste.  This is how this recipe came about.  I wanted oysters and I wanted them creamy and I wanted them hot. I had several Hood Canal Pacific oysters leftover from another recipe test AND I had a rather profuse Thai chile plant and some leftover Champagne in a bottle that had not been drunk the night before.  Voila, this dish.  You will lick your plate clean.

Oysters in Champagne Cream Sauce with Thai Chile
1 tablespoon unsalted butter
2 tablespoons finely chopped onion
1 red Thai chile, thinly slivered
4 shucked Pacific oysters with their juice
3 tablespoons Champagne
¼ cup heavy cream
Salt and freshly ground black pepper to taste
In a small nonstick skillet, melt the butter over high heat then add the onion and chile and cook, shaking the pan, until translucent, about 1 minute. Add the oysters and their juice, pour in the champagne and let it evaporate for 30 seconds. Pour in the cream and cook over high heat, shaking the pan and turning the oysters, until their edges curl up, about 4 minutes. Remove the oysters to a plate and continue cooking the liquid until denser and saucy, about 2 minutes. Season with salt and pepper. Pour over the oysters and serve. You can place the oysters back in their shells for serving if you like.
Makes 2 appetizer servings

Comments

  1. This recipe sounds delicious! I don’t know how to cook oysters so this is really helpful! Trying this out for an oyster dinner! Thanks!

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  1. […] Oysters in Champagne Cream Sauce with Thai Chiles. My mouth is watering at the thought of buttery cream with a little Champagne brightness and pow of Thai chile. Clifford A. Wright calls his creation, “a simple recipe with a big bang” and says you will lick your plate clean. I wouldn’t want to let him down. […]

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