Cognac and Gruy? Oysters
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This is sheer elegance in its simplicity. You'll need about a box of coarse salt for an oyster bed.
Servings: 18 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 37 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 11 mg |
| sodium | 46 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 2% |
| vit C | 2% |
| folate | 1% |
Suggested Recipes
-
18 freshly shucked raw oysters on the half shell
3 tbsp (50 mL) butter, melted
2 tbsp (25 mL) minced shallots
2 tbsp (25 mL) cognac or brandy
1 tsp (5 mL) chopped fresh tarragon (or 1/4 tsp/1 mL crumbled dried)
3/4 tsp (4 mL) cracked black pepper
1/3 cup (75 mL) finely shredded Gruy? cheese
Preparation:
Spread 3 cups (750 mL) coarse salt on rimmed baking sheet; nestle oysters into salt. Set aside.
In bowl, combine butter, minced shallots, cognac, chopped tarragon and pepper; spoon over oysters. Sprinkle with Gruy? cheese.
Broil oysters until cheese is bubbly and light golden, about 4 minutes.
In bowl, combine butter, minced shallots, cognac, chopped tarragon and pepper; spoon over oysters. Sprinkle with Gruy? cheese.
Broil oysters until cheese is bubbly and light golden, about 4 minutes.
Source
Canadian Living Magazine: January 2007
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