Oysters in Muscat

Open the oysters and pull away the flat shells. Put the oysters into a strainer and let them drain over a bowl for 15 minutes.

Shuck the oysters, reserving their liquor. Strain all the liquor into a 9 1/2 inch nonstick saute pan. Add the shallot and pepper and bring to a boil. Add the wine and creme fraiche and as soon as it returns to a boil, put in the oysters. Simmer for 10 seconds, then turn over and simmer for another 5 seconds. Remove them with a skimmer and divide among 4 warmed plates.

Boil the sauce to reduce by half, and whisk in the butter. Strain the sauce over the oysters. Sprinkle on the chives and serve at once. Add pepper before eating. Accompany with wholemeal toast and sweet (unsalted) butter.

NOTE: The Beaumes de Venise muscat, an excellent liqueur wine, may be replaced by Rivesaltes muscat or by Sauternes.