Steamed North Carolina Oysters in White Wine-Shallot Liqueur


Combine water and next 5 ingredients in a large pot. Bring mixture to a boil. Place a steaming basket or colander in the water and add the oysters. Steam for 10 minutes or until the shells open slightly. Remove oysters from pot, reserving ¼ cup cooking liquid. Carefully shuck oysters and remove top shell. Place on a serving platter and keep warm. Makes 1 dozen.

White Wine-Shallot Liqueur
2/3 cup white wine
1/3 cup minced shallots
¼ cup minced green onions
¼ cup minced orange bell pepper
¼ cup minced red bell pepper
3 garlic cloves, minced
3 tablespoons olive oil
½ teaspoon sea salt
¼ cup steamed oyster liquid
Crusty, rustic bread

Combine first 8 ingredients in a saucepan over medium heat. Cook for 2 minutes or until mixture is thoroughly heated. Stir in ¼ cup liquid from steamed oysters. Serve over steamed oysters with bread for sopping up extra liqueur, if desired. About 2 cups.

Video: Julia Rutland demonstrates this recipe at the North Carolina Oyster Festival.

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon