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Oysters au gratin with Quebec cheese and citrus zest
Preparation
10 minutes
Cooking time
20 minutes
Servings
12 oysters
Ingredients
- 60 ml (1/4 cup) French shallot, thinly sliced
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) 35% cooking cream
- Salt and freshly ground black pepper
- 30 ml (2 tbsp) breadcrumbs
- Zest of 1 orange, grated
- Zest of 1 lime, grated
- 12 Beausoleil or Malpeque oysters, rinsed and scrubbed
- 125 ml (1/2 cup) Perron Swiss cheese, finely grated
Preparation
- In a saucepan, cook the shallot and white wine over medium heat until reduced to 3/4.
- Add the cream and season with salt and pepper. Simmer until creamy and thick.
- Set aside.
- Preheat the oven broiler, leaving the door partially open.
- In a bowl, mix together the breadcrumbs and citrus zests.
- Set aside.
- Shuck the oysters.
- Place on a baking sheet lined with coarse salt or crumpled aluminum foil so they sit flat.
- Top each oyster with sauce.
- Sprinkle with cheese.
- Cook in the oven for 3 to 4 minutes, until the cheese is melted and starts to brown.
- Sprinkle with the breadcrumb mixture and broil for another 1 minute.
- Serve immediately.
