Oysters Gratinée
OYSTERS GRATINÉE
(Courtesy of BRAIDEN REX-JOHNSON: NORTHWEST WINING AND DINING)
Here's a true classic. Oysters baked in a creamy cheese sauce.
For a wine? Try a Semillon or one of the Paciic Coast Oyster Wine Winners!
INGREDIENTS
20 fresh Pacific Northwest oysters, such as Kumamotos, Pacifics or Virginicas
Rock salt
1 pound leeks, chopped (green parts only)
1 cup heavy whipping cream
1 1/2 cups (6 ounces) grated Swiss cheese
1 large egg yolk
DIRECTIONS
1. With an oyster knife, shuck the oysters over a mixing bowl to catch all the juices. Reserve the bottom (cupped) shell from each oyster. Set the oysters aside. To prepare the reserved oyster shells for stuffing, rinse the shells in hot water, drain, and pat completely dry. Place a layer of coarse salt on a rimmed baking sheet and arrange the oyster shells cup side up without crowding. Set aside.
2. Add the oyster juice, leeks, and cream to a small saucepan over medium-low heat. Cook, stirring occasionally, until the leeks are tender, 5 to 7 minutes. Add the Swiss cheese, stir well, and allow to cool. Once cool, whisk in the egg yolk.
3. Ten minutes before cooking, preheat the oven to 450°F. Divide half the leek mixture among the prepared oyster shells, cover with an oyster, and divide the remaining leek mixture over the tops of the oysters. Cook 5 to 7 minutes, or until the oysters are cooked through but still tender and the sauce is slightly browned.
4. To serve, place a fresh layer of rock salt on a decorative platter or 4 individual plates. Arrange the oysters over the rock salt and serve immediately.
Serves 4
BON APPETIT!
