Baked Oysters with Garden Vegetable Confetti & a Chardonna

Boston Life Magazine presents this signature preparation of Baked Oysters with Garden Vegetable Confetti & a Chardonnay & Cape Cod Cranberry Reduction. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

Recipe Overview & Technique

Ingredients

• 32 oysters (Blue Points if available) in 1/2 shell
• 4 oz. chardonnay
• 1 pint fresh cranberries, chopped
• 1 cup shallots, chopped
• 4 oz. butter
• vegetable confetti (carrots, zucchini, summer squash, finely diced or punched out with tip of pastry tube)
• salt, pepper to taste

Step-by-Step Instructions

1. 1. **Sauté Aromatics:** Press **Sauté (Normal)** on the Instant Pot. Melt butter and sauté onions, celery, garlic, and herbs for 3 minutes.
2. 2. **Deglaze:** Pour in 1/2 cup white wine or stock, scraping any browned bits from the bottom.
3. 3. **Pressure Cook Base:** Add potatoes, seasonings, and broth. Cook on **High Pressure for 4 minutes**.
4. 4. **Quick Release (QR):** Vent steam immediately to avoid overcooking potatoes.
5. 5. **Poach Seafood & Cream:** Turn on **Sauté (Low)**. Add fresh seafood and heavy cream. Simmer for 3 minutes until seafood is tender and opaque.