Boisbriand Oysters
Why not try your hand at some fancy French cooking?Sometimes, indulging in a rich recipe is the best way to eat oysters. Treat yourself! You deserve it. The slight bitter tone to most of theingredients is wonderfully balanced by the shallot and the oyster flesh and thebay leaf, as ever, does an awful lot of heavy lifting. Indeed, the aromaticdepth it offers the dish ensures nothing is ever too sweet or too sour,acting as the dish’s great leveler.
Ingredients
- 8 Oysters
- 3 Bay Leaves
- 1 Shallot
- 4 Cloves of Star Anise
- tsp of Flour
- tsp of Salted Butter
- 2 tbsp of Sherry (don’t need to use an Expensive Bottle!)
- Salt and Pepper to taste
- 1 cup of Milk
- 1 tin of Crab Mate
- 250g of Gruyere Cheese (grated)
- 2 tsp Paprika
Instructions
- Roughly chop the shallot
- Mix that with milk, bay leaves, star anise, salt and pepper into a pot on low heat
- Bring to a boil
- As soon as it starts bubbling, take off the heat and let sit for 15 minutes
- In another pot, melt butter over a low heat
- Add flour to make a roux, making sure you keep sitting
- Remove the solids out of your milk mixture
- Add milk mixture into your roux
- Stir until you make a white sauce
- Add shery
- Mix and turn down to lowest heat
- Open oysters
- Keep the shell the fresh is attached to plus the water inside
- Line a baking sheet with coarse salt, creating a salt bed for each oyster
- Place oysters on the sheet
- Add crab meat shared over each oyster
- Pour white sauce over oyster and crab
- Grate cheese on top too plus aa dash of paprika
- Place in a pre-heated oven at 180c (350f) for 15 minutes
- Remove from oven and place under grill (broiler) until cheese is browned
- Remove and serve!
Notes
Pro Tip: Top with some sprigs of fresh rosemary. Pair with a dry white wine.
Check also How to make
Oysters With Camembert
Lukewarm Oysters With Lentil Coulis
Thanks for sharing this well-written and worth reading this recipe. I love oysters and seafood and hoping to see more in the future.