Oysters on the Half Shell with Muscat Jelly, Scallions and Sauvignon Blanc
| Preparation: | 30 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 15 min |
| Total: | 2 h 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Chef Ian Perreault |
Recipe ingredients
- ¼ cup (60 mL) water
- 2 cups (500 mL) Muscat grapes
- 4 gelatin sheets
- 2 lb. (1 kg) coarse salt (for presentation)
- 48 oysters, shucked and left in bottom half shell
- 1 bunch green onions, minced
- ½ cup (125 mL) Sauvignon Blanc wine
Preparation
In a pot, cook grapes in water over medium heat for approximately 15 minutes.
Meanwhile, soak gelatin sheets in a small bowl of cold water until soft.
Remove grapes from heat. Using a wooden spoon, stir in gelatin until dissolved.
Strain using a fine china cap (conical fine mesh sieve) and pour into a square pan (liquid should not be more than ½ in./1 cm deep).
Refrigerate for at least 2 hours.
Dice jelly into tiny pieces approximately ⅛ in. x ⅛ in. (3 mm x 3 mm).
Presentation
On a platter, arrange coarse salt into 8 mounds and set 6 oysters on top of each mound. To each oyster on the half shell, add a little diced jelly, a bit of chopped green onion and a few drops of Sauvignon Blanc. Serve.
Suggestion
Refrigeration Time: 2 hours* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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