Name: Oysters au Gratin
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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.

Oysters au Gratin

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Oyster Set