Gratinated oysters are a tasty seafood dish, perfect as an appetizer or main course. The oysters are opened and then baked with a delicious sauce made with white wine, cooking cream and parsley. The final result is a rich and delicately flavored dish, ideal to serve on special occasions.
Open the oysters, set the shells aside and strain the water
Measure the strained water and add the wine until you obtain about 30 cl of liquid
Heat the oven to 230 degrees. Arrange the oysters in a saucepan, cover them with the water-wine mixture and let them simmer on the stove for a couple of minutes. Drain them with a slotted spatula and place them on the shells kept aside, properly washed and cleaned
Reduce the oyster cooking liquid by about 1/3. Work the butter with the flour to obtain a beurre manié, add it little by little to the liquid, stirring vigorously and continuously over moderate heat until the sauce is thick and smooth
Remove from the heat and, while still stirring, add the egg yolk. Season with salt and add a pinch of cayenne pepper
Cover each oyster with a spoonful of sauce, arrange them on a baking tray and let them gratinate for ten minutes
Before serving, garnish with chopped parsley
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Italia
| Energy (kcal) | 287.21 |
| Carbohydrates (g) | 16.29 |
| of which Sugars (g) | 4.37 |
| Fat (g) | 18.93 |
| of which Saturates (g) | 10 |
| Protein (g) | 8.52 |
| Fiber (g) | 10.84 |
| Sale (g) | 0.17 |
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