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🍽️ Grilled Oysters with Cheese Crust

189 kcal · 30 min · 4 servings

Ingredients

• 8 fresh oysters (approx. 120 g each)
• 500 g sea salt
• 1 small shallot
• 1 stalk celery
• 0.5 red bell pepper
• 1 small carrot
• 1 tbsp olive oil
• 75 ml dry white wine (e.g. Chardonnay)
• salt
• pepper
• 75 g crème double (60 %)
• 1 egg yolk
• 30 g parmesan

Instructions

1. 1. Rinse the oysters thoroughly under running water.
2. 2. Hold an oyster in a hand wrapped in a folded kitchen towel to protect against cuts.
3. 3. Press the tip of the oyster knife with some force into the small indentation near the tip of the shell.
4. 4. Open the shell using slight rocking movements of the knife.
5. 5. Separate the adductor muscle on both the flat and the curved side of the shell.
6. 6. Pour off the released seawater.
7. 7. Carefully lift the oyster meat out of the shell.
8. 8. Place the meat in a sieve and catch the released liquid in a bowl.
9. 9. Rinse the empty curved shell with water.
10. 10. Fill a baking dish with a layer of sea salt to create a stable base.
11. 11. Place the shells with the opening facing up into the salt bed so they stand securely.
12. 12. Return the oyster meat to the shells.
13. 13. Cover the oysters and keep them cold.
14. 14. Peel the shallot and chop it finely.
15. 15. Clean the celery stalks and wash them.
16. 16. Wash and clean the bell pepper.
17. 17. Cut the celery stalks and the bell pepper into fine cubes.
18. 18. Peel the carrot.
19. 19. Cut the carrot into fine cubes as well.
20. 20. Heat olive oil in a pan.
21. 21. Sauté the vegetable cubes for 2 to 4 minutes over low heat.
22. 22. Deglaze the vegetables with white wine.
23. 23. Season the mixture with salt and pepper.
24. 24. Bring the liquid to a brief boil and let it simmer.
25. 25. Drain the vegetables into a sieve.
26. 26. Catch the drained liquid.
27. 27. Whisk the vegetable broth together with the oyster draining water.
28. 28. Stir in the crème double (high-fat cream) and the egg yolk.
29. 29. Season the sauce to taste with salt and pepper.
30. 30. Grate the Parmesan finely.
31. 31. Turn on the oven grill.
32. 32. Distribute the sautéed vegetable cubes over the oysters.
33. 33. Pour the egg yolk cream over the oysters.
34. 34. Sprinkle the grated Parmesan over the oysters.
35. 35. Place the dish on the second rack from the top in the oven.
36. 36. Grill the oysters for 2 to 5 minutes until the surface is golden brown.
37. 37. Serve the baked oysters with cheese immediately.

Nutrition per serving

• kcal: 189
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 4 g