Oysters Au Gratin Recipes

OYSTERS AU GRATIN

Steps:

• Thoroughly clean, by scrubbing the shells with a scrub brush under cold running water. Using an oyster knife, insert the tip between shells, twisting to pry open. With blade, separate the top shell and muscle. Remove and discard the top shell. Slide knife under oyster to sever the muscle from the bottom shell. Rinse oyster, discarding any bits of shell. Place oysters in rinsed and dried bottom shell halves.
• For sauce, in a small saucepan cook onion in the 1 tablespoon hot margarine till tender. Stir in flour. Add clam juice. Cook and stir till thickened and bubbly. Remove from heat. Stir in the 2 tablespoons cheese. Combine bread crumbs, the 1/4 cup cheese, the 2 tablespoons melted margarine, cilantro, and dash bottled hot pepper sauce.
• Spoon a scant tablespoon of the sauce over each oyster; sprinkle 1 teaspoon of the crumb mixture atop. Line a shallow pan with rock salt to a depth of 1/2-inch. (Or, use crumbled foil to keep shells from tipping.) Arrange oysters atop salt or crumbled foil.
• Bake in a 450 degree oven about 10 minutes or till heated through.
• Nutrition ifnormation per appetizer serving: 215 calories, 12 grams protein, 12 grams carbohydrate. 13 grams fat, 46 milligrams cholesterol, 607 milligrams sodium, 123 milligrams potassium, 0 grams dietary fiber. U.S.RDA: 13% fitamin A, 36% vitamin C, 10% thiamine, 12% riboflavin, 11% niacin, 21% calcium, 24% iron.

OYSTER GRATIN

Steps:

• Preheat oven to 400°F.
• In a skillet on medium-high heat, melt butter. When butter sizzles, add parsley, celery, green onions and garlic, cook for 2 minutes. Add watercress and cook for a further minute.
• Place in food processor and pureé with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.
• Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress pureé and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.
• For an alternate presentation, oysters can be topped with pureé and baked in their shells.