I love making different gratins, and my friend invited me over a whole other level of grating; Oyster Gratin. I loved the idea behind this recipe, how to make a gratin in an oyster. So when I went back home and added to it a personal touch; one of my favorite ingredients Spinach, as I love adding it to most of my fish dishes, I invited some friends over and it was a success!
- 30 oysters, scrubbed and washed
- 2 chopped green onions
- 3 TBSP butter
- 2 TBSP all-purpose flour
- 1/4 cup pastis
- 3/4 cup 35% cream
- 1/4 cup milk
- 3 cups chopped spinach
- 2 1/2 cups chopped arugula
- 1/4 cup chopped flat-leaf parsley,
- 3 TBSP grated Parmigiano-Reggiano cheese
- 2 TBSP breadcrumbs
- Salt and pepper
- Start by shucking oysters and remove meat from their shell. Place your empty shells on a baking sheet covered with crumpled aluminum foil. Put the oysters in a strainer over a bowl and keep the juices.
- Then, soften the onions in butter in a saucepan. dust it with flour and cook it for a minute while stirring. Add pastis and boil it. Then add the cream, milk and the oyster juices. Once it starts boiling, that’s when I add my special spinach touch with arugula and parsley , keep cokiing until they become limp.
- While you Preheat your oven, combine parmesan and breadcrumbs. Finally, fill the shells with the cream mixture and top it with oyster on top and sprinkle with the parmesan mixture
- Bake them until the top is lightly brown.
Signed by: @Victoria Nobel
Momenpreneur, loves cooking and trying different worldwide recipes. Risk taker when it comes to adding ingredients to my recipes.