1 dozen fresh oysters on half shell
1 C St. Supéry Sauvignon Blanc
1 Tbl white wine vinegar
4 oz butter – unsalted, room temperature
2 tsp shallots – minced
1 tsp tarragon – fresh, chopped
1 tsp parsley – fresh, chopped
black pepper – fresh ground, to taste
¼ C breadcrumbs
2 tsp Garlic, chopped
Mix the chopped garlic with the breadcrumbs, pinch of salt and a tsp of oil to coat.
Scrub the oyster shells under cold water, shuck them open on the half shell being careful to retain the juices in the bottom shell cup. Place the oysters on a bed of salt in a pan to keep them level. Top each oyster with a spoonful of the compound butter and sprinkle over the breadcrumbs on top. Bake these in a hot 425f oven for approximately 8 minutes until bubbling and the breadcrumbs have browned. Squeeze lemon on each oyster and enjoy with St. Supery Sauvignon Blanc. We recommend using a sustainable oyster source for any of your recipes and St. Supéry wine and food pairings.
Herbed Compound Butter:
In a small stainless sauce pot slowly simmer the St. Supéry Dollarhide Estate Vineyard Sauvignon Blanc, white wine vinegar, and shallots until this reaches a thin syrupy consistency (from 1C down to 1/8C). Set this aside to cool while washing and fine chopping the fresh herbs. Place the softened butter in a food processor or mixer, add the wine syrup mixture and blend this until evenly combined and lightly whipped. Add in the herbs, salt and black pepper then pulse on and off until mixed well. Check the seasoning for salt and pepper to your personal tastes.