Oysters au Gratin
Oysters au Gratin
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  • 30 oysters, scrubbed and washed
  • 2 green onions, chopped
  • 3 tablespoons (45 ml) butter
  • 2 tablespoons (30 ml) unbleached all-purpose flour
  • 1/4 cup (60 ml) pastis
  • 3/4 cup (180 ml) 35% cream
  • 1/4 cup (60 ml) milk
  • 3 cups (750 ml) spinach, chopped
  • 2 1/2 cups (625 ml) arugula, chopped
  • 1/4 cup (60 ml) flat-leaf parsley, chopped
  • 3 tablespoons (45 ml) grated Parmigiano-Reggiano cheese
  • 2 tablespoons (30 ml) breadcrumbs
  • Salt and pepper
  • Preparation
  • With an oyster knife and a thick cloth, shuck oysters and remove meat from shells. Place hollowed shells on a baking sheet covered with crumpled aluminum foil or coarse salt to stabilize shells. Place oysters in a sieve over a bowl. Keep juices. Refrigerate, if necessary.
  • In a saucepan, soften onions in butter. Sprinkle with flour and cook for 1 minute, stirring constantly. Add pastis and bring to a boil, stirring with a whisk. Add cream, milk and reserved oyster juices. Bring to a boil. Add spinach, arugula and parsley, and cook, stirring constantly, until greens have wilted. Season with salt and pepper.
  • With the rack in the upper third position, preheat the oven’s broiler.
  • In a bowl, combine Parmesan and breadcrumbs.
  • Fill each shell with cream mixture and top with an oyster. Sprinkle with Parmesan mixture.
  • Bake for about 4 minutes or until topping is lightly browned. Serve immediately.
  • Description
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