FBD

Baked Oysters with Bleu Cheese

AmericanSeafoodAdvanced45 minBy Northstar

Ingredients

Servings
4
  • 2 dozen fresh oysters, shucked
  • 0.5 lb small potatoes
  • 4 tbsp milk
  • 4 tbsp olive oil
  • 2 tbsp flat-leaf parsley, chopped
  • 2 egg yolks
  • 4 tbsp dry white wine
  • 2/3 cup heavy cream
  • 3 oz crumbled bleu cheese

Instructions

  1. 1

    Cook potatoes in salted boiling water until tender. Drain and mash with milk, olive oil, and parsley.

  2. 2

    Open oysters, separate bodies from shells, reserve juice. Discard top shells; wash bottom shells.

  3. 3

    Beat egg yolks with wine in a double boiler until doubled in volume.

  4. 4

    Boil cream and bleu cheese together 2–3 minutes; remove from heat, add oyster juice, and fold into egg mixture.

  5. 5

    Fill shells with mashed potato. Place oysters on top, cover with sauce. Grill 5 minutes until golden.