Oysters on the Half Shell with Muscat Jelly, Scallions and Sauvignon Blanc

Oysters on the Half Shell with Muscat Jelly, Scallions and Sauvignon Blanc
  • 8 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 2:45 Total Time

Ingredients

Add all
  • 1/4 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

    green onions, minced

  • 1/2 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 1/2 in./1 cm deep).

Refrigerate for at least 2 hours.

Dice jelly into tiny pieces approximately 1/3 in. x 1/3 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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007