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Warm Oysters Bathed in Cream & Shallots

Mark Ferri

Servings: six.

If you shuck the oysters and mince the shallots ahead of time, this dish takes less than 10 minutes to prepare, so it’s easy to serve as an appetizer to a big meal.


  • 18 oysters
  • 2 Tbs. unsalted butter
  • 1 Tbs. finely minced shallots
  • 3/4 cup heavy cream
  • Pinch kosher salt

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 65
  • Sodium (mg): 125
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 3


  • With a thick towel, hold an oyster flat side up, pressing firmly against the work surface. Place the tip of an oyster knife in the “Achilles’ heel” and then push and turn until you feel a snap.
  • Twist the knife fully to pry the shells farther apart. Slide the knife along the top of the shell, cutting the muscle.

  • Keep the shell level so you don’t lose any flavorful juice. Cut themeat free from the bottom shell. Repeat with the remaining oysters.

  • Heat the oven to 450°F. Heat 1 Tbs. of the butter in a small sauté pan over medium heat. Add the shallots; sauté just until they become transparent, 2 to 3 minutes. Add the cream, bring to a boil, lower the heat, and simmer until reduced, about 5 minutes. Keep warm over very low heat.
  • Lay the oysters on the half-shell in a single layer on a baking sheet with edges. Put them in the hot oven just long enough to warm them, about 3 minutes. Transfer the oysters to a warm platter or individual plates.
  • Whisk the remaining 1 Tbs. butter into the shallot cream sauce. Spoon the sauce over the oysters and serve at once.


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