Baked Oysters Melanie

Description

Chuck found this recipe and made it the first time when we lived in Tillamook. It was in a cookbook from Jake’s Famous Crawfish.

Ingredients

1/2 cup champagne
1 cup cream
1 tablespoon flour
2 tablespoons butter at room temperature,
lemon for garnish
fresh dill for garnish
pinch salt
24 oysters shucked with nectar
4 cups rock salt
12 ounces brie cut into 24 slices,
2 teaspoons fresh dill chopped

Directions

preheat oven to 400

1. Combine champagne and cream in a saucepan. Reduce over medium heat to about 1 cup. Blend the flour into the butter and add mixture a little at a time to the champagne cream, stirring constantly until the mixture thickens. Season with a pinch of salt and the chopped dill.
2. Remove the sauce from the heat and reserve.
3. Heat oysters and their nectar in a saute pan until the edges begin to curl.
4. Spread half the rock salt on a baking sheet and arrange the oyster shells on the salt. The salt will help distribute the heat and keep the oysters from tipping over.
5. Put an oyster in each of the shells, spoon 2 teaspoons of sauce over each and top with a slice of brie.
6. Bake oysters for 3 to 5 minutes or until the sauce is bubbly and the cheese is melted and a little browned.

Notes

Arrange oysters on the serving plates and garnish with lemon and fresh dill sprigs. You’ll have the better part of a bottle of champagne left over. Drink it with the oysters. They’re made for each other. Deb’s notes: Just because we are more likely to have it on hand, we have been using a combination of mozzarella and Parmesan instead of the brie. We steam the oysters slightly before shucking.

Source

Marcel Lahsene of Jake’s Famous Crawfish in Portland