Oyster Gratinée
During a recent visit to the Etang De Thau, in Languedoc-Roussillon, I discovered this recipe.Oysters are farmed extensively on the Etang, and are very popular, available in all markets and in most restaurants in some form or another.
Simple and delicious, the taste of the sea, combined with the combination of cream and cheese is irresistible. This dish is perfect as an aperitif, and when combined with a crisp white wine – Picquepoul de Pinet, is the local tipple, but a crisp Chardonnay -Unoaked, or a good Sauvignon will also do the trick. See Domaine Balliccioni Leon Blanc for a review.
Ingredients
Serves 2
12 x Oysters
Double Cream
Gruyere Cheese (Cave aged if possible) grated
Method
Open the Oysters carefully, remove any fragments of shell and loosen the oyster from its shell.
Empty the juice and replace back in shell.
Add 1 Teaspoon of cream to each Oyster. Then top with a generous amount of cheese.
Season with a twist of black pepper.
Place under a preheated grill until cheese is melted and beginning to brown. (Approx. 2-3 mins)
Serve
