JCB LIVE Wine Styles: Salt of the Earth | Oysters Rockefeller and Oysters Boissetefeller

While oceans may divide us, wine unites us in this Franco-American tasting of Chardonnays from the coast of the Mediterranean to the North Coast of California. Join Jean-Charles Boisset, Chef Rafael Molina and special guest, Brian Maloney as they prepare oysters three ways. Featuring: Fortant Chardonnay and Buena Vista North Coast Chardonnay Oysters Rockefeller Recipe Ingredients: 1 dozen large oysters 1 diced shallot 1 Tbl butter ¼ cup white wine ½ cup heavy cream ½ cup fresh spinach 4 Tbl panko Salt and pepper to taste 2 Lbs kosher salt Directions: Shuck oysters, reserving bottom shell; set aside. In a large skillet, saute shallots in butter until tender. Add wine. Reduce for 5 minutes Add spinach; cook and stir until wilted. Remove from the heat. Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons spinach mixture and sprinkle with panko to cover Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately. Oysters Boissetefeller Recipe Ingredients: 1 dozen large oysters 1 whole shallot 5 cloves 2 Tbl crème fraiche 1 ½ cups whole milk 1 cup gruyere cheese 3 Tbl butter 2 Tbl flour Pinch of nutmeg Salt and pepper to taste 2 lbs kosher salt Directions: Shuck your oysters reserving the bottom shell and set aside Add milk, nutmeg,cloves, and whole peeled shallot to a medium saucepan and simmer for 20 minutes In a separate saucepan melt the butter Add flour and stir over medium heat for 2 minutes Remove the shallot and cloves from milk Add the flour mixture to the milk stiring constantly Add the cheese until its melted Add crème fraiche Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons of cheese mixture Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately. Mignonette Sauce for 1 Dozen Oysters Recipe 1 diced shallot 1 Tbl chopped Italian parsley 5 Tbl golden balsamic vinegar 2 Tbl water 1 Tbl sugar Combine all ingredients