Cognac and Gruyere Oysters
13 people added this to their Recipe Box
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 3737 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 1 g1g carb |
| fibre | 0 g0g fibre |
| chol | 11 mg11mg chol |
| sodium | 46 mg46mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 66 iron |
| vit A | 22 vit A |
| vit C | 22 vit C |
| folate | 11 folate |
This is sheer elegance in its simplicity. You'll need about a box of coarse salt for an oyster bed.
Ingredients
- 18 freshly shucked raw oysters , on the half shell18 freshly shucked raw oysters, on the half shell
- 3 tbsp butter , melted3 tbsp butter, melted
- 2 tbsp minced shallots 2 tbsp minced shallots
- 2 tbsp cognac or brandy 2 tbsp cognac or brandy
- 1 tsp chopped fresh tarragon 1 tsp chopped fresh tarragon
- 3/4 tsp cracked black pepper 3/4 tsp cracked black pepper
- 1/3 cup finely shredded Gruyere cheese 1/3 cup finely shredded Gruyere 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 Gruyère 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 Gruyère cheese.
Broil oysters until cheese is bubbly and light golden, about 4 minutes.
Source : Canadian Living Magazine: January 2007
- Keywords : Appetizers; Broil; Cheese; Oysters; Brandy; 100 calories;
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