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Curried Oysters with Chardonnay

yields 2 servings

24 oysters on the half shell
1 tablespoon unsalted butter
2 shallots, minced
1 cup Chardonnay or other dry white wine
1 cup heavy cream
1 teaspoon Madras curry
Salt and freshly ground black pepper to taste

Preheat the oven to 450 degrees. Drain the oysters, reserving the juice. Set a sauté pan over medium heat. Add the butter and sauté the shallot for 2 to 3 minutes to soften. Add the wine and reserved oyster liquor. Bring to a boil. Reduce the heat and simmer for 6 to 8 minutes, or until the liquid is reduced by half. Strain into a saucepan, discarding any solids.

Stir in the cream to the saucepan and bring to a boil. Reduce the heat and simmer for 10 to 12 minutes, or until the liquid is reduced again by half. (For a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons cold water to make a slurry. Add bit by bit to the sauce until slightly thickened.) Add the curry and salt to the sauce.

Arrange the oysters (in their shells) in a roasting pan. Season each oyster with pepper and top with a tablespoon of sauce. Bake for 3 to 4 minutes, or until the oysters are just cooked and the cream is beginning to brown.

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Recipe courtesy of The New InterCourses: An Aphrodisiac Cookbook. By Martha Hopkins and Randall Lockridge. www.intercourses.com.