Cognac and Gruyere Oysters

Author: Canadian Living

This is sheer elegance in its simplicity. You'll need about a box of coarse salt for an oyster bed.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: January 2007

Ingredients

  • 18 oysters on the half shell
  • 3 tablespoons butter melted
  • 2 tablespoons minced shallots
  • 2 tablespoons cognac or brandy
  • 1 teaspoon chopped fresh tarragon
  • 3/4 teaspoons cracked black pepper
  • 1/3 cup finely shredded Gruyere cheese

Method

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.

Nutritional facts Per piece: about

  • Sodium 46 mg
  • Protein 1 g
  • Calories 37.0
  • Total fat 3 g
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cognac and Gruyere Oysters

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