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Creamy Broiled Oysters with Caviar
Few foods are more elegant and indulgent than oysters and caviar. Put them together with creme fraiche and you have a first course or passed hors d'oeuvre made in heaven. Buy the freshest oysters and finest caviar you can afford. The only tricky part is shucking the oysters. If you don't have the patience or tools to do it yourself, ask the fishmonger for help. Be sure to cook the oysters very soon after you get home because once they are shucked, they lose freshness.
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Serves: makes 24 hors d'oeuvres; serves 8 to 12
Prep Time: 15 minutes
Cook Time: 5 minutes
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24 fresh oysters
1/2 cup heavy cream
salt, and freshly ground white pepper
2 ounces black caviar




Line a baking sheet with a crumpled sheet of aluminum foil.



Holding them over a bowl to catch the oyster liquid (called liquor), shuck the oysters with an oyster knife. Reserve the oysters and the cupped bottom half shells. Discard the top shells.

Arrange the reserved oyster shells on the crumpled foil so that they do not slip. Nestle an oyster in each.


Preheat the broiler.



Strain the oyster liquor through a fine-mesh sieve into a small saucepan and bring to a simmer over medium-low heat. Add the cream and simmer for about 2 minutes or until slightly reduced and thickened. Season to taste with salt and pepper.

Spoon the cream sauce over the oysters.

Broil the oysters for a few minutes, or just until the cream is lightly browned in spots and the oysters are heated through.

Transfer the oysters to a serving plate and spoon caviar on top of each. Serve immediately.





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