Warm Oysters Stuffed: raw oysters, Portuguese, flat, thin, light; all the oysters have something in common: they are delicious. Oysters are often eaten raw from their shell (look at these oysters in the tarragon jelly recipe), but for now we’ll experiment with a cooked oyster recipe.
Preparation time: 20 minutes.
Cooking time: 10 minutes.
Difficulty: Medium.
Ingredients: Stuffed Oysters with Mushrooms Recipe
Serves 4
- 3 dozen Marennes oysters
- 100 grams of butter
- 4 shallots,
- 250 gr of mushrooms Paris
- 1 tablespoon of sifted flour
- 1 cup of dry white wine
- 5 sprigs of parsley,
- 5 g of salt,
- Pepper in grains from the mill.
Directions
1. Open the oysters and remove them from their shells.
2. Then dip them briefly in heated, filtered water.
3. Drain and reserve the water.
4. Prepare the sauce in a pan by melting butter and sautéing minced shallots.
5. Add the sliced mushrooms and parsley passed through the mill.
6. Add the flour-water mixture to cook the reserved oysters.
7. Add white wine, salt, and pepper.
8. Cook the sauce until thick.
9. In the bottom of each oyster shell, add a bit of the sauce; place 2 or 3 oysters (depending on size) and cover with sauce.
10. Add a knob of butter and brown in the oven.
Wine suggestion: Muscadet White, Bordeaux Haut-Bénauge white, Côte de Brouilly red
Bon appetit!
What’s your favorite oyster recipe? Please leave your comments below!
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Stuffed Oysters
Learn to cook Warm Oysters Stuffed with Mushrooms
Ingredients
- 3 dozen oysters of Marennes
- 100 grams of butter
- 4 shallots,
- 250 gr of mushrooms Paris
- 1 tablespoon of sifted flour,
- 1 cup of dry white wine
- 5 sprigs of parsley,
- 5 g of salt,
- Pepper in grains from the mill.
Instructions
- Open the oysters and remove them from their shells.
- Then dip them briefly in heated, filtered water.
- Drain and reserve the water.
- Prepare the sauce in a pan by melting butter and sautéing minced shallots.
- Add the sliced mushrooms and parsley passed through the mill.
- Add the flour-water mixture to cook the reserved oysters.
- Add white wine, salt, and pepper.
- Cook the sauce until thick.
- In the bottom of each oyster shell, add a bit of the sauce; place 2 or 3 oysters (depending on size) and cover with sauce.
- Add a knob of butter and brown in the oven.
- Wine suggestion: Muscadet White, Bordeaux Haut-Benauge white, Côte de Brouilly red
Nutrition
Nutrition information for this recipe.
Reviews
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[...] or a sauvignon.What’s your favorite Oysters recipe? Please leave your comments below!Bon appetit!Also Read: Warm Oysters Stuffed with Mushrooms and ShallotsNever miss an article You should follow us on Twitter here "Like" us on FacebookLearn to cook [...]
