Sunday, December 9, 2012

Sambuca Oysters au Gratin

Servings: 8 (3 oysters per person)
Preparation: 20 minutes
Cooking: 20 minutes


1 tbsp (15 mL) butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
¼ cup (50 mL) sambuca liqueur (white)
1 cup (250 mL) 35% cream
2 cups (500 mL) arugula, chopped
salt and freshly ground pepper, to taste
¼ cup (50 mL) grated Saputo Parmesan cheese
24 oysters, (Lucky Lime, Raspberry Point or Malpeque)
1½ cups (375 mL) Saputo Mozzarellissima cheese, grated
coarse salt or crushed ice and lemon slices for serving



1. Melt the butter in a saucepan over medium-high heat. Add the chopped shallot and garlic and sauté gently, making sure they do not brown.

2. Remove the saucepan from the burner and carefully deglaze the pan with the sambuca. If a flame appears, wait for it to extinguish, then place saucepan back on the burner. Add the cream and simmer for a couple minutes, until cream reduces by half.

3. Add the arugula, turn off burner and stir until leaves are wilted. Season with salt and pepper. Add the parmesan cheese and stir well.


1. Preheat oven to 450°F (230°C). Open the oysters and add 1 tbsp (15 mL) of sauce on each oyster. Place the oysters on a baking sheet and sprinkle with Mozzarellissima.

2. Cook for 4 to 5 minutes, or until the cheese is golden brown. Serve on a bed of coarse salt or crushed ice with lemon slices.

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