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Poached Oysters with Watercress Sauce
Appetizers & Small Plates
Date: March 31, 2016
  • 24 oysters, in the shell
  • 1 to 2 lemons
  • 1 bunch watercress
  • Heavy cream
  • 1 bouquet garni
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped carrot
  • ½ cup dry white wine
  • 1 cup water
Preparation Steps:
  1. Remove oysters from shell and place in a bowl with their liquid.
  2. Carefully peel rind off lemons, making sure no pith is included. Cut lemon rind into julienne strips and blanch in boiling water for 3 minutes. Drain, refresh in cold running water and set aside.
  3. Pick leaves from watercress. Wash leaves well then blanch in boiling water for 4 minutes.
  4. Drain well and puree in a blender or food processor.
  5. Measure 2/3 cup of puree and dilute with sufficient cream so that it will lightly coat an oyster. Keep warm.
  6. Place remaining ingredients in a pan and simmer for 5 minutes.
  7. Remove vegetables and bouquet garni.
  8. Add oyster to pan and poach over gentle heat for 2 minutes. Drain and put oysters back in shells.
  9. Divide oysters between 4 serving plates and coat with watercress sauce. Garnish with lemon strips.

Wine: Chablis

Yields: 4 Serving