Australian Natural Health Magazine - Nourish

Ingredients (Recipe for one dozen oysters)

• ¼ onion, finely sliced
• Oyster juice
• 6 tbsp orange juice
• 50 ml white wine
• ½ organic orange, finely grated skin
• Pinch of saffron
• 2 star anise
• 6 tbsp cream
• Fennel shavings
• Fennel green for the garnish

Method
Open the oysters, clean the shell and place a fennel shaving into each shell.

Place wine, saffron, orange juice, skin shallots, oyster juice and star anise into a saucepan and reduce to a quarter, reduce the heat and quickly whisk the cream into the reduction and strain.

Blend the sauce with a stick blender and pour it over the oysters and garnish with the fennel green and grated orange skin.

Recipe from Dorota Trupp; Photo credit: Trupps' Cooking School