Oysters with magenta butter

18 servings

Ingredients

Quantity Ingredient
2 tablespoons Minced shallots
½ cup Red wine
½ teaspoon Coarse salt
1 tablespoon Balsamic vinegar
¼ pounds Cut up unsalted butter; room temperature
18 Oysters

Directions

In a small saucepan combine the shallots, wine, salt, and vinegar. Bring to a boil, and cook until the liquid has been reduced to about 2 tablespoons.

Remove the pan from the heat, and let cool to room temperature.

Whisk the butter, a piece at a time, into the wine mixture until the mixture is well-blended and creamy. Do not melt butter.

Makes ½ cup, enough for 18 oysters.

Source: "Martha Stewart Living - <www.marthastewart.com>." S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 11 Calories (kcal); trace Total Fat; (26% calories from fat); 1g Protein; 1g Carbohydrate; 4mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Quincy Jones Converted by MM_Buster v2.0n.

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