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Oysters - Casino Stuffing https://www.metro.ca/userfiles/image/recipes/huitres-farce-casino-4432.jpg PT20M PT20M PT40M
Wash and open the oysters, keep the shells. In a casserole, place the oysters and their juice. Add half the white wine, a shallot and season. Cook over low heat 2 minutes. Remove the oysters from the cooking broth and set aside. Mix the flour with butter and fold in with cooking juices to thicken the sauce. In a frying pan, melt the butter and oil. Add the chopped shallot and cook 2 minutes. Add the peppers and garlic and cook 3 minutes. Deglaze with wine, add the chopped rosemary and season to taste. Cook another 2 minutes. Spread the stuffing in the shells, add an oyster and mask with sauce. Bake in the oven 10 minutes at 375 °F (190 °C).
12
12 oysters 7 Tbsp. (105 mL) white wine 2 shallots Salt and pepper to taste 2 Tbsp. (30 mL) flour 5 tsp. (25 mL) butter 2 tsp. (10 mL) extra virgin olive oil 5 tsp. (25 mL) butter 0.500 red pepper, popped 0.500 green pepper, chopped 1 garlic clove, chopped 1 Tbsp. (15 mL) fresh rosemary, chopped
Oysters - Casino Stuffing

Oysters - Casino Stuffing

Rate this recipe
2 Votes
  • Lactose-free
12
oysters
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 12
    oysters
  • 7 Tbsp.
    (105 mL)
    white wine
  • 2
    shallots

  • Salt and pepper to taste
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    66 g - 1 kg SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    flour
  • 5 tsp.
    (25 mL)
    butter
  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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    MASTRO EXTRA VIRGIN OLIVE OIL

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    $5.88 ea.

    1 L SELECTED VARIETIES

  • 5 tsp.
    (25 mL)
    butter
  • 0.500
    red pepper, popped
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    RED, ORANGE OR YELLOW SWEET PEPPERS

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    PRODUCT OF CANADA OR MEXICO 6.59/kg

  • 0.500
    green pepper, chopped
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    PRODUCT OF CANADA OR MEXICO 6.59/kg

  • 1
    garlic clove, chopped
  • 1 Tbsp.
    (15 mL)
    fresh rosemary, chopped
Imprimer ma sélection

Preparation

Wash and open the oysters, keep the shells.

In a casserole, place the oysters and their juice. Add half the white wine, a shallot and season.

Cook over low heat 2 minutes. Remove the oysters from the cooking broth and set aside.

Mix the flour with butter and fold in with cooking juices to thicken the sauce.

In a frying pan, melt the butter and oil. Add the chopped shallot and cook 2 minutes.

Add the peppers and garlic and cook 3 minutes.

Deglaze with wine, add the chopped rosemary and season to taste. Cook another 2 minutes.

Spread the stuffing in the shells, add an oyster and mask with sauce. Bake in the oven 10 minutes at 375 °F (190 °C).

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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