Parmesan-Shallot Baked Oysters
Prep Time
Makes
Cooking Mode
about 2 cups coarse salt
24 fresh oysters (in shells)
1 tbsp olive oil
½ cup finely diced shallots
1 cup white wine
finely grated zest of 1 lemon
3 tbsp finely chopped fresh thyme, plus sprigs for garnish
½ cup 15% table cream
½ cup grated Parmesan cheese
about 2 cups coarse salt
24 fresh oysters (in shells)
1 tbsp olive oil
½ cup finely diced shallots
1 cup white wine
finely grated zest of 1 lemon
3 tbsp finely chopped fresh thyme, plus sprigs for garnish
½ cup 15% table cream
½ cup grated Parmesan cheese
Directions
1Preheat broiler. Cover bottom of large baking dish with a layer of coarse salt thick enough for oysters to nestle upright.
2Rinse oysters (in shells) under cold water. Using an oyster knife or other sturdy knife, open oysters; discard top shells. Keeping oysters inside bottom shells, slide knife under oysters to detach them from shells. Place oysters (in bottom shells) on bed of coarse salt.
3In small saucepan, heat olive oil over medium-high heat. Stir in shallots and sauté about 2 min., until softened. Pour in white wine; bring to a boil. Cook until wine is reduced by half; about 15 min. Add lemon zest, thyme and cream. Continue cooking another 5 min., until sauce thickens.
4Spoon 1 tbsp (15 mL) sauce onto each oyster and sprinkle with Parmesan. Broil oysters about 3 min., or until cheese turns golden. Garnish each oyster with small sprig of thyme. Serve with crusty bread and green salad.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note