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Garlic gratinee oysters
Ingredients
- 1 dozen oysters
- Rock salt or aluminum foil, for levelling
Garlic cream sauce
- 2 tablespoons (30 ml) butter
- 6 cloves garlic, finely minced
- 2 shallots, finely minced
- 1/2 cup (120 ml) whisky
- 2 cups (470 ml) whipping cream
- 1 bay leaf
Crumb
- 4 ounces (113 g) Dubliner cheese, finely grated
- 4 ounces (113 g) soda breadcrumbs
- 3 tablespoons (45 ml) fresh parsley, chopped
- Salt and pepper
Garnish
- Sliced scallions
Directions
Garlic cream sauce
1. Melt the butter in a saucepan over medium heat. Add the garlic, shallots and bay leaves. Sauté for 2-3 minutes, until the shallots have softened.
2. Add the whisky (off the heat to reduce chance of flare-ups) and cook for 2 more minutes until well reduced. Add the cream and simmer for 5-6 minutes over medium-low heat, until thick.
Crumb
1. Mix the soda breadcrumbs, cheese, and parsley. Season with salt and pepper.
2. Open the oysters and loosen the meat. Reserve the liquid in the shell.
3. Preheat broiler to high heat.
4. On a baking tray, use rock salt or loosely bunched aluminum foil to make a bed, and arrange the oysters evenly around the tray.
5. Spoon the cream sauce onto each oyster.
6. Sprinkle the parsley crumb on top.
7. Broil the oysters for 2 minutes, until bubbly and golden brown.
8. Garnish with scallions. Serve hot.
