Oysters Au Gratin Recipe Recipes Recipe Cards
OYSTER GRATIN
These oysters are melt-in-your mouth tender and the savoury mixture gives them just the right flavour. Buy already shucked oysters for the dish to save some time. From Lucy Waverman at Food and Drink.
Provided by Leslie
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In a skillet on medium-high heat, melt butter. When butter sizzles, add parsley, celery, green onions and garlic, cook for 2 minutes. Add watercress and cook for a further minute.
- Place in food processor and pureé with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.
- Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress pureé and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.
- For an alternate presentation, oysters can be topped with pureé and baked in their shells.
Nutrition Facts : Calories 429.2, Fat 28.4, SaturatedFat 15.8, Cholesterol 161, Sodium 488.5, Carbohydrate 21.8, Fiber 1.3, Sugar 1.4, Protein 21.7
OYSTERS AU GRATIN
Number Of Ingredients 10
Steps:
- Thoroughly clean, by scrubbing the shells with a scrub brush under cold running water. Using an oyster knife, insert the tip between shells, twisting to pry open. With blade, separate the top shell and muscle. Remove and discard the top shell. Slide knife under oyster to sever the muscle from the bottom shell. Rinse oyster, discarding any bits of shell. Place oysters in rinsed and dried bottom shell halves.
- For sauce, in a small saucepan cook onion in the 1 tablespoon hot margarine till tender. Stir in flour. Add clam juice. Cook and stir till thickened and bubbly. Remove from heat. Stir in the 2 tablespoons cheese. Combine bread crumbs, the 1/4 cup cheese, the 2 tablespoons melted margarine, cilantro, and dash bottled hot pepper sauce.
- Spoon a scant tablespoon of the sauce over each oyster; sprinkle 1 teaspoon of the crumb mixture atop. Line a shallow pan with rock salt to a depth of 1/2-inch. (Or, use crumbled foil to keep shells from tipping.) Arrange oysters atop salt or crumbled foil.
- Bake in a 450 degree oven about 10 minutes or till heated through.
- Nutrition ifnormation per appetizer serving: 215 calories, 12 grams protein, 12 grams carbohydrate. 13 grams fat, 46 milligrams cholesterol, 607 milligrams sodium, 123 milligrams potassium, 0 grams dietary fiber. U.S.RDA: 13% fitamin A, 36% vitamin C, 10% thiamine, 12% riboflavin, 11% niacin, 21% calcium, 24% iron.
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- Shuck the Oysters (10), rinse them clean to get rid of any impurities, gently dab dry, then set aside. In a pot over medium heat, melt the Unsalted Butter (2 tablespoon). Add the All-Purpose Flour (2 tablespoon) and cook for a minute.
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- Turn off the heat. Add Shredded White Cheddar Cheese (3/4 cup), Gruyère Cheese (3/4 cup), Garlic (1 clove), Sea Salt (1/3 teaspoon), Ground Black Pepper (1/4 teaspoon), Ground Nutmeg (1/8 teaspoon), and Ground White Pepper (1/8 teaspoon).
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- Rinse oysters; pat dry with paper towels. In a large skillet cook and stir oysters in 1 tablespoon of the butter or margarine for 3 to 4 minutes or until oyster edges curl; drain. Divide oysters among four 8- to 10-ounce casseroles or four 10-ounce custard cups.
- For sauce, in the same skillet cook mushrooms and garlic in remaining 2 tablespoons butter or margarine until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir in wine, parsley, and Worcestershire sauce. Spoon over oysters. In a small bowl toss together the bread crumbs, Parmesan cheese, and the 1 tablespoon melted butter or margarine. Sprinkle over casseroles. Bake in a 400 degree F oven about 10 minutes or until crumbs are brown. Makes 4 servings.
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- Preheat oven to 425 degrees F. Line a baking sheet with rock salt or balls of foil to cradle the oysters.
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