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Oysters on the Half Shell with Muscat Jelly, Scallions and Sauvignon Blanc https://www.metro.ca/userfiles/image/recipes/huitres-coquille-gelee-muscat-oignons-verts-sauvignon-blanc-5457.jpg PT30M PT15M PT2H45M
In a pot, cook grapes in water over medium heat for approximately 15 minutes.Meanwhile, soak gelatin sheets in a small bowl of cold water until soft.Remove grapes from heat. Using a wooden spoon, stir in gelatin until dissolved.Strain using a fine china cap (conical fine mesh sieve) and pour into a square pan (liquid should not be more than 1/2 in./1 cm deep).Refrigerate for at least 2 hours.Dice jelly into tiny pieces approximately 1/3 in. x 1/3 in. (3 mm x 3 mm).PresentationOn a platter, arrange coarse salt into 8 mounds and set 6 oysters on top of each mound. To each oyster on the half shell, add a little diced jelly, a bit of chopped green onion and a few drops of Sauvignon Blanc. Serve.
8
4 1 4 4
1/4 cup (60 mL) water 2 cups (500 mL) Muscat grapes 4 gelatin sheets 2 lb (1 kg) coarse salt (for presentation) 48 oyster, shucked and left in bottom half shell 1 green onion, minced 1/2 cup (125 mL) sauvignon blanc wine
Oysters on the Half Shell with Muscat Jelly, Scallions and Sauvignon Blanc

Oysters on the Half Shell with Muscat Jelly, Scallions and Sauvignon Blanc

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  • Gluten-free
  • Lactose-free
8
servings
0:30
Preparation
0:15
COOKING
2:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    water
  • 2 cups
    (500 mL)
    Muscat grapes
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    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

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    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    $3.49 /lb

    PRODUCT OF U.S.A., NO.1 GRADE


  • 4
    gelatin sheets
  • 2 lb
    (1 kg)
    coarse salt (for presentation)
  • 48
    oyster, shucked and left in bottom half shell
  • 1
    green onion, minced
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    CARROTS OR YELLOW ONIONS

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  • 1/2 cup
    (125 mL)
    sauvignon blanc wine
Imprimer ma sélection

Preparation

In a pot, cook grapes in water over medium heat for approximately 15 minutes.

Meanwhile, soak gelatin sheets in a small bowl of cold water until soft.

Remove grapes from heat. Using a wooden spoon, stir in gelatin until dissolved.

Strain using a fine china cap (conical fine mesh sieve) and pour into a square pan (liquid should not be more than 1/2 in./1 cm deep).

Refrigerate for at least 2 hours.

Dice jelly into tiny pieces approximately 1/3 in. x 1/3 in. (3 mm x 3 mm).

Presentation

On a platter, arrange coarse salt into 8 mounds and set 6 oysters on top of each mound. To each oyster on the half shell, add a little diced jelly, a bit of chopped green onion and a few drops of Sauvignon Blanc. Serve.

Source : Chef Ian Perreault

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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