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Serves/Makes: 8

Ingredients:

• 48 fresh oysters (in shells)
• 4 tablespoons (60 mL) butter
• 2 tablespoons (30 mL) extra-virgin oil
• 4 shallots, finely minced
• 4 garlic cloves, finely minced
• 1 teaspoon (5 mL) 'herbs de Provence'
• 4 tablespoons (60 mL) all purpose flour
• 2/3 cup (160 mL) warm milk
• 2/3 cup (160 mL) vegetable broth
• 2/3 cup (160 mL) dry white wine
• Salt and pepper, to taste
• Few drops Tabasco sauce
• 2 tablespoons (30 mL) butter
• 2 tablespoons (30 mL) oil
• 30 oyster mushrooms, cut into strips
• Grated Cheddar cheese
• Fresh parsley

How to cook Christmas Oysters:

• Open-up oysters, reserving juice refrigerate both, oysters in half-shells and juice, separately.
• Into a casserole, heat together 4 tablespoons (60 mL) butter and extra-virgin oil brown together shallots, garlic and 'herbs de Provence'.
• Well stir in flour.
• Stirring, pour in warm milk, vegetable broth, dry white wine and reserved oyster juice stir until boiling.
• Lower heat to low simmer until smooth.
• Salt, pepper and stir in Tabasco sauce.
• Into a fry pan, in hot 2 tablespoons (30 mL) butter and oil, brown oyster mushrooms strips.
• Preheat oven at 'broil'.
• Stir mushrooms strips into sauce.
• Evenly coat each oyster with sauce sprinkle with grated cheese.
• Brown under broiler.
• Decorate each oyster with fresh parsley and serve immediately.

Note:

Herbs de Provence: a mixture of rosemary, thyme, basil, marjoram and savory.

This recipe for Christmas Oysters serves/makes: 8

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Main Ingredient: Oysters
Preparation Method: Pan Fried/Sauteed