Oysters With Orange Butter

Cooking Instructions

In a small, non-reactive saucepan, combine the juice, vinegar, wine, and zest. Bring to a boil and cook until the liquid has been reduced to about 2 tablespoons.

Remove the pan from the heat and cool slightly. The liquid should be warm enough to incorporate the butter but not hot enough to liquefy it. Whisk in the butter, a bit at a time, until the mixture is well blended and creamy.

No sooner than 30 minutes before serving, open the oysters and loosen them from their shells. Arrange the oysters on the half shell on a bed of crushed ice and drizzle with the butter.