Saturday, December 20, 2008

Fantastic Christmas Oyster Recipe

Tis the season to eat oysters!!! falalalalala.

This is what they should look like. Yum.

This recipe for Christmas Oysters serves: 8


48 fresh oysters (in shells)
4 tablespoons (60 mL) butter
2 tablespoons (30 mL) extra-virgin oil
4 shallots, finely minced
4 garlic cloves, finely minced
1 teaspoon (5 mL) 'herbs de Provence'
4 tablespoons (60 mL) all purpose flour
2/3 cup (160 mL) warm milk
2/3 cup (160 mL) vegetable broth
2/3 cup (160 mL) dry white wine
Salt and pepper, to taste
Few drops Tabasco sauce
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) oil
30 oyster mushrooms, cut into strips
Grated Cheddar cheese
Fresh parsley

How to cook:

Open-up oysters, reserving juice refrigerate both, oysters in half-shells and juice, separately.

Into a casserole, heat together 4 tablespoons (60 mL) butter and extra-virgin oil brown together shallots, garlic and 'herbs de Provence'.
Well stir in flour.

Stirring, pour in warm milk, vegetable broth, dry white wine and reserved oyster juice stir until boiling.

Lower heat to low simmer until smooth.

Salt, pepper and stir in Tabasco sauce.

Into a fry pan, in hot 2 tablespoons (30 mL) butter and oil, brown oyster mushrooms strips.

Preheat oven at 'broil'.

Stir mushrooms strips into sauce.

Evenly coat each oyster with sauce sprinkle with grated cheese.

Brown under broiler.

Decorate each oyster with fresh parsley and serve immediately.


Herbs de Provence: a mixture of rosemary, thyme, basil, marjoram and savory.

This recipe for Christmas Oysters serves/makes: 8


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