Hot Oysters In White Butter

Preparation:

Preparation: Prepare the white butter: put the chopped shallots in a saucepan with a spoonful of white wine and one spoonful of vinegar, salt and freshly ground pepper. Reduce by two thirds. Add a spoonful of cream and bring to a boil. Add the cold butter flakes. Mix vigorously. Remove from the heat, season with salt and pepper, add the chopped onion. Cook without boiling, stirring occasionally. Open the oysters. Collect their liquid in a saucepan, add a spoonful of dry white wine, salt and pepper. Bring to a boil and reduce the liquid by two thirds. Wash the empty oyster shells very well, dry them and arrange them on a plate sprinkled with coarse salt. Heat them in the oven at 100 degrees for 10 minutes, dip the molluscs in the warmed sauce then place them in their warm shells. Let the cooking sauce reduce, strain it, add it to the butter sauce and pour it over the oysters until they are covered. Serve. Accompanying wines: Gavi DOC, Torgiano Riesling Italico DOC, Gravina DOC.