Gratinéed Oysters With Sauerkraut Recipes

OYSTER GRATIN

Oyster Gratin image

These oysters are melt-in-your mouth tender and the savoury mixture gives them just the right flavour. Buy already shucked oysters for the dish to save some time. From Lucy Waverman at Food and Drink.

Provided by Leslie

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
2 tablespoons finely chopped parsley
2 tablespoons finely chopped celery
2 green onions, chopped
1 garlic clove, finely chopped
1/2 cup chopped watercress leaf
1/4 cup fresh breadcrumb
1 teaspoon Pernod (optional) or 1 teaspoon anisette (optional)
salt & freshly ground black pepper
8 oysters, chucked, reserving any juice

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.

Nutrition Facts : Calories 429.2, Fat 28.4, SaturatedFat 15.8, Cholesterol 161, Sodium 488.5, Carbohydrate 21.8, Fiber 1.3, Sugar 1.4, Protein 21.7

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