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Oysters, Mariniere
Plunge twenty-four unopened fresh bluepoint oysters into plenty of cold water, brush them with a coarse brush very carefully, wash once more and drain thoroughly. Mince very finely ten medium, sound shallots and place in a large saucepan with half ounce butter, stir well while cooking for three minutes, then add the oysters, with shells; add one gill white wine. Cover the pan and cook for ten minutes. Add one teaspoon chopped parsley and half clove crushed garlic. Season with a teaspoon salt and a saltspoon cayenne pepper, adding a gill good cold cream. Mix rapidly for one minute. Cover the pan and let cook again for ten minutes. Pour into a large, deep dish and serve.
A shellfish steam in the classic marinière style, written for cooks working with live oysters in the shell. The measurements translate easily; the cooking time is the part to ignore.
- The timing is the hingeTwenty minutes of covered cooking will reduce the oysters to rubber. Oysters in the shell gape open in three to five minutes over a brisk heat; pull them out as they open and add the cream at the end, off the boil, to finish the sauce.
- A gillHalf a cup, or 4 fluid ounces. The recipe uses one gill of white wine and one gill of cream, so half a cup of each.
- A saltspoonAbout a quarter teaspoon. A quarter teaspoon of cayenne in a dish this size is assertive but not unreasonable; start with less if you are unsure.
- SaltA full teaspoon is too much once the oyster liquor releases into the pan. The shells give up a great deal of salty liquid during steaming. Season at the very end, after tasting.
- BluepointsOriginally oysters from Blue Point, Long Island; the name was later applied loosely to small and medium Atlantic oysters generally. Any small to medium oyster works. Buy them alive, with shells tightly closed, and discard any that stay shut after steaming.
- Ten shallotsThat is a generous amount for two dozen oysters, roughly a cup minced. It is not an error, but half that quantity gives a sauce that tastes more of shellfish and less of allium.
- Cold creamThe recipe specifies cold cream, though it gives no reason and then cooks the dish a further ten minutes. Use heavy cream, not light, or it may separate in the hot, acidic liquor.
- YieldTwenty-four oysters serves two as a main course with bread, or four as a first course. Serve in a wide bowl with the shells and all the broth.