Oysters Rockefeller

  • Preparation 30 min
  • Cooking 15 min
  • Servings 8 to 12
  • Freezing I do not suggest

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Ingrédients

  • 1 tablespoon (15 ml) butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 oz (90 g) spicy dry sausage, chorizo-style, diced
  • 1/4 cup (60 ml) lager beer
  • 1 cup (237 ml) 15% country-style cream
  • 1 pinch ground nutmeg
  • 5 oz (142 g) baby spinach, coarsely chopped
  • 5 oz (150 g) Le Vacherin cheese, grated
  • 3.5 oz (100 g) Le Houblonneux de l’Isle cheese, grated
  • 3.5 oz (100 g) Victor et Berthold cheese, grated
  • 2 tablespoons (30 ml) panko breadcrumbs
  • 25 plump Maritime oysters (Malpeque, Caraquet, Beausoleil, or similar), shucked
  • Salt and pepper from the mill

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Preparation

  • In a large skillet over medium heat, melt the butter and add the shallots and garlic. Cook for 2 to 3 minutes, stirring.
  • Add the sausage and cook for 2 to 3 minutes, stirring.
  • Add the beer and cook for 2 to 3 minutes to reduce almost dry.
  • Add the cream and nutmeg, then season with salt and pepper. Cook for 2 minutes to reduce slightly.
  • Add the spinach, mix and cook for 1 to 2 minutes, just to wilt it. Remove from heat and set aside.
  • In a large bowl, combine the cheeses and panko, then pepper to taste. Stir in half the cheese mixture with the spinach mixture until melted.
  • Preheat the oven to broil.
  • Place the oysters flat on a large baking sheet and spoon the spinach mixture over each one. Top with the remaining cheese mixture.
  • Broil with the rack in the center for 3 to 4 minutes, or until the cheese is golden brown. Let rest 2 minutes before serving.