Yield: 4 Servings
|1 cup||Unsalted butter; room temp.|
|16 mediums||Fresh oysters; shucked, reserve shells|
|1 cup||Dry white wine|
|½ cup||Fresh lime juice|
|1 tablespoon||Minced garlic|
|3 tablespoons||Finely minced onion|
|⅓ cup||Whipping cream (up to)|
|6||Fresh Jalapeno chiles; cut crosswise in very thin slices; seeded|
|1 teaspoon||Caribe (crushed N. New Mexico hot red chile)|
Preheat oven to 375. Using some of the butter, generously grease a 9-inch square baking pan. Place oysters in pan and set aside. In a medium, heavy saucepan, combine wine, lime juice, garlic and onion. When mixture just begins to bubble, reduce heat, simmer gently, uncovered, until mixture is reduced to about ¼ its original volume. Whisk in cream and remaining butter until butter is completely incorporated. Taste and adjust seasonings. Spoon sauce over oysters and bake about 6 minutes or until edges of oysters just begin to curl. Spoon each oyster into a half-shell then decorate with jalapeno slices and a sprinkle of cribe. Serve immediately, or keep hot in a warm oven or on a warming tray until ready to serve. Makes 16 appetizers.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .