Cornmeal-Fried Oysters With Mustard Sauce

Ingredients

• 16 large oysters
• 1 cup oyster liquor or a blend of oyster liquor and clam broth
• ¼ cup finely chopped shallots
• ¼ cup white-wine vinegar
• 2 teaspoons finely minced garlic
• 1 cup dry white wine
• ¾ cup heavy cream
• ⅓ cup Dijon-style mustard
• 6 tablespoons cold butter
• 1 cup cornmeal, preferably stone ground, available in health-food stores
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 ½ teaspoons paprika
• ½ teaspoon chili powder
• 1 cup vegetable oil
• Spinach with pancetta ( see recipe)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1228 calories; 97 grams fat; 26 grams saturated fat; 1 gram trans fat; 50 grams monounsaturated fat; 13 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 32 grams protein; 249 milligrams cholesterol; 567 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. The oysters may be shucked at home or by the fish dealer, reserving the liquor. If there is less than a cup of liquor, add enough clam broth to make a cup.
2. Combine the shallots, vinegar, garlic, oyster liquor and wine in a saucepan. Bring to the boil and cook 45 minutes or more, until the liquid is reduced to about a third of a cup. Add the cream. Bring to the simmer and cook about 20 minutes, until reduced to one cup.
3. Stir in the mustard and bring to the simmer. Add the butter in small pieces, stirring rapidly with a wire whisk. Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pressing with the back of a spoon to extract as much flavor as possible from the solids. There should be about one cup of strained sauce. Set the saucepan in a bowl of simmering water to keep it hot.
4. Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish. Dredge each oyster in the mixture and shake off the excess.
5. Heat the oil in a skillet and add the oysters without crowding. Cook, turning the oysters, one to two minutes depending on the size of the oysters. Do not overcook. As they are cooked, transfer the oysters to paper towels to drain.
6. Divide the spinach with pancetta among four plates. Spoon the sauce to one side of the spinach and arrange four cooked oysters on the sauce.

1 hour 20 minutes