CORNMEAL-FRIED OYSTERS WITH MUSTARD SAUCE

Cornmeal-Fried Oysters With Mustard Sauce image

Provided by Craig Claiborne And Pierre Franey

Time 1h20m

Yield Four servings

Number Of Ingredients 16

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Ingredients

16 large oysters
1 cup oyster liquor or a blend of oyster liquor and clam broth
1/4 cup finely chopped shallots
1/4 cup white-wine vinegar
2 teaspoons finely minced garlic
1 cup dry white wine
3/4 cup heavy cream
1/3 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 1/2 teaspoons paprika
1/2 teaspoon chili powder
1 cup vegetable oil
Spinach with pancetta (see recipe)

Steps:

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.
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.
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.
Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish. Dredge each oyster in the mixture and shake off the excess.
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.
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.

Nutrition Facts : @context http, Calories 1237, UnsaturatedFat 65 grams, Carbohydrate 51 grams, Fat 98 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 26 grams, Sodium 1339 milligrams, Sugar 4 grams, TransFat 1 gram

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Alaa Choucair

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Definitely a keeper! Will be making this again and again.

Marya K√òK√ï

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Would recommend this recipe to anyone who loves oysters.

Sana Irfan

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Overall, a good recipe. The oysters were cooked well and the mustard sauce was tasty.

Namuddu Shifah

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The oysters were a bit bland, but the mustard sauce helped.

Alexander Guterrez

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Not a fan of oysters, but the mustard sauce was really good.

Ahmed Bashir

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Easy to make and so delicious! Will definitely make this again.

Rahmat Bello

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The oysters were a bit overcooked, but the mustard sauce was amazing.

Rohi De rang

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Will definitely make this again. The oysters were crispy and the mustard sauce was tangy and creamy.

Nicole Ha

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Loved this recipe! The oysters were cooked perfectly and the mustard sauce was delicious.

Miss queen

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These oysters were so good! The cornmeal crust was crispy and the mustard sauce was the perfect dipping sauce.

Najare Aalam

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The recipe was easy to follow and the oysters turned out great. The mustard sauce was a bit too spicy for my taste, but I'll definitely make this again.