Special Occasions Recipes - Oyster in Cream Sauce Recipe

Ingredients

Serves 4-6

• 12 fresh oysters in shells, opened, rinsed and liquor             strained and reserved

• about 50 ml/2 fl oz dry white vermouth or wine

• 2 tablespoons unsalted butter

• 2 spring onions, chopped

• 1 garlic clove, crushed

• 1 tablespoon flour

• Tabasco sauce, to taste

• 1 egg yolk

• 50 ml/2 fl oz double cream

• 25 g/1 oz button mushrooms, finely chopped

• 75 g/3 oz cooked peeled prawns, finely chopped

• 15 g/1/2 oz Parmesan cheese, grated

• 2 tablespoons fine dry breadcrumbs

• salt and white pepper

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Method:

1. Measure the oyster liquor and make up to 250 ml/8 fl oz with dry white vermouth or wine. Scrub the deeper shell halves and place an oyster in each. Arrange on crumpled foil in a pan. Keep cool.

2. Melt the butter in a saucepan, then add the spring onions and garlic. Cook, stirring, until softened but not browned. Stir in the flour and continue cooking for 1 minute, then gradually stir in the oyster liquor and vermouth or wine.

3. Bring to the boil, lower the heat and simmer for 5 minutes, stirring constantly. Season to taste with salt and pepper, adding a little Tabasco sauce.

4. Blend the egg yolk and cream. Add 2 tablespoons of the hot sauce, then stir into the remaining sauce in the pan. Gently stir until thickened, without boiling.

5. Remove from heat and stir in the mushrooms and prawns. Spoon over the oysters in the shells. Mix together the Parmesan and breadcrumbs and sprinkle over the tops of the oysters.

6. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15-20 minutes or until golden brown and the edges of the oysters begin to curl. Serve hot.