Rock Oysters with potatoes and Cider
By Gourmandie
0 Picture
Ingredients
- 24 oysters
- 3/4 cup (5 oz) mushrooms
- 2 russet potatoesÂ
- generous 3/4 cup heavy cream
- 1 2/3 cups cider
- 3 tbsp butter Norman
- Coarse salt
- algae
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cost Expensive
Preparation
Step 1
Open the oysters.
Step 2
Keep the shells and place on a baking sheet.
Step 3
Place oysters in a small saucepan with juice.
Step 4
Reduce the cider syrup, add a little oyster juice, cook a few minutes, add the cream and whisk the butter.
Step 5
Meanwhile, heat the shells.
Step 6
Cook the potatoes and mushrooms (the same size so they will cook evenly), with butter.
Step 7
Simmer the mollusks.
Step 8
With a spoon, fill the shells with the potato and mushrooms and place the oysters on top.
Step 9
Present in a shallow dish of seaweed and salt and finish by spooning the boiling sauce over the oysters.
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Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!
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