Oysters in puff pastry
Oysters in puff pastry

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 60 mL (1/4 cup) fresh Parmesan cheese, grated
  2. To taste, Coarsely ground black pepper
  3. As garnish, Fresh parsley
  4. 30 mL (2 tablespoons) dry white wine
  5. 1 packet (47 g) béchamel sauce mix
  6. 500 mL (2 cups) water
  7. 4 frozen puff-pastry shells
  8. 24 fresh open oysters (with their juice)

Directions

  1. Preheat the oven to (230°C) 450°F .
  2. Cook the puff-pastry shells according to the package instructions.
  3. Prepare the béchamel sauce according to the package instructions and incorporate the wine. Stir in the cheese and pepper. Cook on low heat, stirring until the sauce is smooth. Keep warm.
  4. Bring the water to a boil in a saucepan. Add the oysters and juice. Simmer for 2 minutes or until the oysters start to curl slightly around the edges, but do not cook longer. Drain and let cool. Coarsely chop the oysters.
  5. Incorporate the chopped oysters into the sauce and mix thoroughly. Pour some sauce over each puff-pastry shell and garnish with parsley if you wish.

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