- Prep Time
- 10 mins
- Total Time
- 1 h
- Makes
- 4 - 6
Ingredients
- about 2 cups
- coarse salt
- 500 ml
- 24
- fresh oysters (in shells)
- 1 tbsp
- olive oil
- 15 mL
- 1/2 cup
- finely diced shallots
- 125 mL
- 1 cup
- white wine
- 250 mL
- finely grated zest of 1 lemon
- 3 tbsp
- finely chopped fresh thyme, plus sprigs for garnish
- 45 mL
- 1/2 cup
- 15% table cream
- 125 mL
- 1/2 cup
- grated Parmesan cheese
- 125 mL
Method
- Step 1
- Preheat broiler. Cover bottom of large baking dish with a layer of coarse salt thick enough for oysters to nestle upright.
- Step 2
- Rinse oysters (in shells) under cold water. Using an oyster knife or other sturdy knife, open oysters; discard top shells. Keeping oysters inside bottom shells, slide knife under oysters to detach them from shells. Place oysters (in bottom shells) on bed of coarse salt.
- Step 3
- In small saucepan, heat olive oil over medium-high heat. Stir in shallots and sauté about 2 min., until softened. Pour in white wine; bring to a boil. Cook until wine is reduced by half; about 15 min. Add lemon zest, thyme and cream. Continue cooking another 5 min., until sauce thickens.
- Step 4
- Spoon 1 tbsp (15 mL) sauce onto each oyster and sprinkle with Parmesan. Broil oysters about 3 min., or until cheese turns golden. Garnish each oyster with small sprig of thyme. Serve with crusty bread and green salad.
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