Steamed North Carolina Oysters in White Wine-Shallot Liqueur

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3 cups water
¼ cup white wine
1 clove garlic, coarsely chopped
2 tablespoons seafood seasoning
½ teaspoon paprika
1 bay leaf
1 dozen fresh North Carolina oysters, scrubbed
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.

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