Oysters with sauerkraut and red wine

Name: Oysters with sauerkraut and red wine
Yield: Serves 4
Ingredients: 2 shallots, peeled and finely chopped; Pickled white cabbage; ½ garlic clove, peeled and finely chopped; pinch of fresh thyme leaves; 100 ml red wine (medium-bodied Pinot Noir-type); 100 ml red wine (medium-bodied Pinot Noir-type); pinch of sugar; 120 g unsalted butter, chilled; 2 thin slices cooking pancetta, cut into very fine strips; 20 native oysters (number 2); salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Very rarely do I ever think of serving native oysters hot, but this is one exception. This needs the subtlety and clarity of natives; Pacific oysters will not do.

Ingredients

20 native oysters (number 2)
2 thin slices cooking pancetta, cut into very fine strips
Pickled white cabbage

Fish course
Pescatarian
Gluten-free
Autumn

Method

Using an oyster knife, open the oysters and tip them into a bowl with all the liquor from their shells. Cover the bowl and keep the oysters in the fridge until ready to cook. Scrub the bottom shells and reserve.

Cook the strips of pancetta in a hot dry pan until they are crisp. Drain on kitchen paper and set aside.

For the sauce, put the shallots, garlic, thyme and wine in a sma