友人から今年も沢山岩牡蠣を贈っていただけました。ありがたや、ありがたや！
そこでさっそく、チリワインのシャルドネ3ℓ入りを1箱と、デンマーク産のブルーチーズを2パック買ってまいりました。
まあ今回は、残り物クッキングではありませんが、そこはご容赦願います。
まず岩牡蠣の殻に付着している汚れを、金束子でこそぎ落とし、大きな鍋に入れて置きます。一番大きく、深い鍋を使いましたが、とても一度には入りきらず、半分で一杯になってしまいましたが、第一弾を食べ終えてから、残りの岩牡蠣を白ワインとブルーチーズのスープの中でボイルしたほどです。
そして大鍋にチリ産のシャルドネ3ℓを惜しげもなく注ぎ入れ（って言っても、イオンの箱入りの3ℓで1,400円程度のチープなものです）、火に掛けながらブルーチーズ2パックをこれまた惜しげもなく加え、加熱しながら白ワインに溶かすだけ。
後の調味料は一切ありません。たったこれだけ！
以前、ニュージーランド南島の最北端、クック海峡に面したハブロックの港で、絶滅に瀕した飛べない鳥「カカポ」のHokiが保護されているモード・アイランドに渡る船を待つ間、シーフードレストランの「マッセルボーイ」で、ムール貝の白ワインとブルーチーズのボイルをいただいたことがありました。
ハブロックの港の周りでは、ムール貝の養殖が盛んで、お値打ちに沢山食べられちゃうんです。
それを応用したのが、この「ボイルド岩牡蠣～ホワイトワインwithブルーチーズ」です。
白ワインとブルーチーズのシンプルなスープが基本ですから、牡蠣の味わいを損なうことなく、尚且つ磯臭さも全くなく何個でも食べられちゃいます。
ぼくは生牡蠣がちょいと苦手なため、このスタイルが一番好きです。
食べ残った牡蠣は、ボイルした後に殻を外してタッパーで保存し、パスタやピザ、グラタンにカキフライと、色々と楽しませていただけるのも何よりです。
ぼくはニュージーランド・マールボロ産のヴィラマリアのソービニヨンブランをグビグヒとやりながら、頂きました！
今年もありがとう！友よ！
このブログのコメント欄には、皆様に開示しても良いコメントをドンドンご掲示いただき、またその他のメッセージにつきましては、minoruokadahitoristudio@gmail.comへメールをいただければ幸いです。
なんだか豪華な料理ですね！
ブルーチーズなるものを味わった事がないので 今回は全く味の想像が出来ません(泣)
でも 牡蠣はだ〜い好き！生牡蠣もOK❗️
ニュージーランドに行った時も生牡蠣食べましたよ。もちろんワインも( ◠‿◠ )
とにかく美味しかったです。
大皿の上に氷とたくさんの生牡蠣とレモンがお洒落に盛り付けてあって…
食べた〜い‼︎
いいなぁ！生牡蠣に強い方って、正直羨ましい！
ぼくも以前天職一芸の取材で、三重県の的矢牡蠣の第一人者である牡蠣養殖場で、特許を取得されている海水濾過製法で滅菌された生牡蠣を常温のまま食べさせていただきました。
しかしどうにもぼくには、あの磯の香りと潮味が・・・。
なんで生牡蠣を食べられない、損な身体なのかと、自分の体を恨めしく思ったものです。
今晩は｡ﾎﾞｲﾙﾄﾞ岩牡蠣～ﾎﾜｲﾄﾜｲﾝwithﾌﾞﾙｰﾁｰｽﾞ美味しそうですね｡
ﾑｰﾙ貝の白ﾜｲﾝとﾌﾞﾙｰﾁｰｽﾞのﾎﾞｲﾙの応用ですね｡(牡蠣で､応用したのですね｡)
白ﾜｲﾝとﾌﾞﾙｰﾁｰｽﾞのｽｰﾌﾟがｼﾝﾌﾟﾙなのが良いですね｡牡蠣の味わいも残って磯臭さが無く食べれたので良かったですね｡ﾜｲﾝを､飲んで召し上がったのですね｡良かったですね｡
お友達有難うですね｡
牡蠣好きな方には､良いですね｡
牡蠣の殻を取れば､ﾌﾗｲ,ｸﾞﾗﾀﾝ,ﾊﾟｽﾀ等に楽しむ事が出来ますね｡良いｱｲﾃﾞｱですね｡
残り物クッキング
「ボイルド岩牡蠣〜ホワイトワインwithブルーチーズ」スープも心まであったまりそうで美味しそうですね。昨日は関まで春を届けに行って来ました。牡丹雪も舞っていましたが車の中が梅の花のかおりでいっぱいで喜んで貰えそうだと思うと心もウキウキしていました。
梅の香りはとってもいいものですよね。
わ～ 美味しそうな牡蠣ですね ～
私も牡蠣は大好き 特に 岩牡蠣とカキフライ が好きですが、以前 お蕎麦屋さんで食べた牡蠣の天婦羅もとっても美味しかったので、私も友達から送って貰った時だけ天婦羅にしますが、この辺りのスーパーで買う牡蠣とは 全く違うんですよね (●^o^●)
殻付は嬉しいんですが、外すのが大変じゃないですか～？
前に 手のひらが 血だらけになった事があり、今は殻を外した生牡蠣を送って貰えるので 有難いです (⌒∇⌒)ノ””
オリーブオイル焼きはビールやワインに 醤油焼きはお酒に合いますよ～ うふふ
岩牡蠣は牡蠣殻を掃除しながら、中の実がどうかどうか、大きく育ってくれていますようにと、ぼくはついつい念じてしまいます。
しかし今年お贈りいただいた岩牡蠣は、実がパンパカパンに入っていて、プリップリでした。
ありがたや、ありがたや！
友にただただ感謝感謝！
私も牡蠣は、生牡蠣も牡蠣フライも、牡蠣料理は全部好きです。
友達の家で、牡蠣のワイン煮を食べた事があります。
美味しかったなー。
白ワインのボイルド岩牡蠣って、美味しいですものねぇ。
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