Baked Oysters Recipe
Ingredients
| 1 tbs chopped shallots or green onion | ||
| Green pepper | 1 Tablespoon, chopped | |
| Parsley | 1 Teaspoon, chopped | |
| Pinch of mint | ||
| Pinch of tarragon | ||
| Dry white wine | 3 Tablespoon | |
| 1 cup 35 percent cream | ||
| Egg yolk | 1 | |
| 12 large oysters in shells | ||
Directions
Cook shallots and peppers in butter until light brown, add parsley, mint, tarragon, and white wine.
Simmer for a few minutes, add cream, boil until slightly thick and creamy.
Add beaten egg yolk, remove from fire.
Correct seasoning with salt and pepper.
Keep hot.
Open oysters and set the half shells on rock salt in a shallow bake pan.
Bake at 425F until oysters are warm, about 3 minutes.
Cover with sauce and bake until light brown, about 8 minutes.
Simmer for a few minutes, add cream, boil until slightly thick and creamy.
Add beaten egg yolk, remove from fire.
Correct seasoning with salt and pepper.
Keep hot.
Open oysters and set the half shells on rock salt in a shallow bake pan.
Bake at 425F until oysters are warm, about 3 minutes.
Cover with sauce and bake until light brown, about 8 minutes.
Chef
