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Cream and thyme oysters with parmesan gratin

Cream and thyme oysters with parmesan gratin

Main course | Easy | 55 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 200
  • Lipides 14 g 22 %
    • Saturated fat  6 g
    • ++ Trans fat 0 g 31 %
  • Cholesterol 65 mg
  • Sodium  11 mg 4 %
  • Carbohydrate 3 g 4 %
    • Fibre  0 g 0 %
    • Sugars  0 g
  • Protein 11 g
    • Vitamin A 8 %
    • Vitamin C 8 %
    • Calcium 20 %
    • Iron 45 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven broiler. Brush oysters under cold running water. Using a solid knife, open the oysters; remove shell shards and juice. Discard top shells. Slide knife blade under oysters to loosen from bottom shells.
  2. Cover the bottom of a large ovenproof dish with coarse salt. Nestle oysters in the salt so that they remain upright. Set aside.
  3. In a small saucepan, heat olive oil over medium-high heat. Sauté shallot for about 2 minutes. Pour in white wine and bring to boil.
  4. Cook for about 15 minutes, or until wine is reduced by half. Add lemon zest, thyme and cream. Continue cooking for about 5 minutes, or until sauce thickens.
  5. Spoon 15 mL (1 tbsp.) sauce over each oyster and sprinkle with Parmesan. Broil oysters for about 3 minutes, or until cheese is just barely golden. Decorate each oyster with a small sprig of thyme and serve with crusty bread and a green salad.

Aide-gourmet tip: Replace lemon zest by lime zest and thyme by coriander.

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