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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.
Step 1 of 7: Open the oysters, set the shells aside and strain the water
Step 2 of 7: Measure the strained water and add the wine until you obtain about 30 cl of liquid
Step 3 of 7: 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
Step 4 of 7: 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
Step 5 of 7: Remove from the heat and, while still stirring, add the egg yolk. Season with salt and add a pinch of cayenne pepper
Step 6 of 7: Cover each oyster with a spoonful of sauce, arrange them on a baking tray and let them gratinate for ten minutes
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten, Eggs, Milk, and Molluscs
Step 7 of 7: Before serving, garnish with chopped parsley
| Average values | Per 100 g |
|---|---|
| Energy | 1,202 kJ287 kcal |
| Fat | 18.93 g |
| of which saturated fatty acids | 10.01 g |
| Carbohydrates | 16.29 g |
| of which sugars | 4.36 g |
| Fibre | 10.84 g |
| Protein | 8.51 g |
| Salt | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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