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 Use fresh, locally-grown tomatoes for the best flavor in this dish. |
Warm Oysters in Fresh Tomato Curry
A quick, light dish that pairs perfectly with a spicy white wine
From Wine Spectator magazine
Ingredients:
12 large oysters
1/4 cup dry white wine, preferably Viognier or a Viognier blend
1/2 small zucchini, diced
2 tablespoons butter
2 shallots, finely chopped
1/2 teaspoon curry powder
2 medium tomatoes, peeled, seeded and diced
Salt and freshly ground pepper
Shuck the oysters, reserving their liquor. Put the oysters and their liquor in a saucepan. Add the wine, cover the pan and cook the oysters gently for 2 minutes, just until they begin to curl at the edges. Uncover the pan, remove the oysters and set them aside to keep them warm, covered with foil or an overturned plate. Boil the liquid in the pan until it reduces in volume to 1/4 cup. Set this aside.
Blanch the diced zucchini in a saucepan of boiling water for 2 to 3 minutes. Don't let them get too soft or lose their color. Drain them well and plunge them briefly into ice water to keep the color.
In a small saucepan, melt 1 tablespoon of butter. Gently cook the chopped shallots until they get soft, about 5 minutes over medium heat. Do not let them brown. Add a splash of water if necessary to keep them from browning, then cook to evaporate the water.
Add the curry powder and the liquid from the oysters. Bring this mixture to a boil, then stir in the tomatoes, the zucchini and the remaining tablespoon of butter. Remove the saucepan from the heat before the butter completely melts. Keep stirring the sauce or shaking the pan to keep it smooth. Add salt and pepper to taste.
To serve, divide the vegetables among 4 to 6 heated soup plates. Lift the warm oysters from the liquid and place them atop the vegetables. Spoon the remaining liquid over the oysters. Serves 4 to 6.
• Read more recipes featuring oysters and other shellfish
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