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).
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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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