Salt & Pepper
Shuck oysters and place in a pan with the oyster liquor
Poach gently until the oysters firm up. Remove from the pan and set aside.
Add a couple of spoons white wine and reduce by a half add a couple of spoons double cream and reduce until the sauce coats the back of a spoon, season with salt (if needed) and black pepper and a squeeze of lemon juice.
There is a LOT of misinformation floating around regarding shellfish, and one of the major inaccuracies involves bivalves that don’t open after cooking. Oysters especially…