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Preparation time
25 minutes
Total time:
45 minutes
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Ingredients
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15 mL (1 tbsp.) butter
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1 large shallot, diced
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1 clove of garlic, chopped
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½ jalapeno pepper, chopped
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60 mL (¼ cup) white wine
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125 mL (½ cup) 15% M.F.cooking cream
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125 g (¼ lb.) Oka cheese, finely grated and divided in half (about 125 mL (½ cup)
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12 Malpeque oysters
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1 box (1.36 kg) coarse salt
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30 mL (2 tbsp.) chopped fresh herbs (thyme, tarragon, basil, parsley, save some whole for decorating)
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To taste freshly ground pepper
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½ lemon, cut into wedges
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Directions
- Sautee shallots, garlic, and jalapeno with butter in a skillet over medium heat without browning, about 2 minutes.
- Add white wine and bring to a boil. Reduce by half.
- Add cream and bring back to boil. Add half the Oka cheese. Return to a boil and immediately remove from heat. Add the fresh herbs.
- Open oysters and place on cooking sheet coated with coarse salt to hold them upright.
- Spoon 25 mL (1½ tbsp.) of cheese sauce onto each oyster
- Sprinkle with the remaining grated cheese.
- Place under broiler for about 3 minutes until golden brown.
- Serve immediately with fresh ground pepper and a lemon wedge.
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