Recipe courtesy of Martha Stewart
26 min
15 min
18 servings



In a small saucepan combine the shallots, wine, salt, and vinegar. 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 the butter, 1 piece at a time, into the wine mixture until the mixture is well blended and creamy. If the mixture becomes too cool and the butter will not incorporate, return the pan to a low flame for 1 to 2 minutes. Do not melt butter.

Top oysters with a dollop of butter. Serve immediately.


Fried Clams and Oysters

Recipe courtesy of Giada De Laurentiis


Recipe courtesy of Graham Quayle

Oyster Shooters

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Oysters Rockefeller

Recipe courtesy of Tyler Florence

Oyster Foch

Recipe courtesy of Antoine's Restaurant

Chinatown Oysters

Recipe courtesy of Chuck Hughes

Ivan's Oysters

Recipe courtesy of Laura Calder

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking