Cajun oysters with Oka
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. butter
1 shallot
1 garlic
½ jalapeno pepper
60 mL (¼ cup) cup white wine
125 mL (½ cup) cup 15% M.F.cooking cream
125 g (¼ lb.) lb Oka cheese, finely grated and divided in half
12 Malpeque oysters
1.36 kg lb coarse salt
30 mL (2 tbsp.) tbsp. chopped fresh herbs thyme, tarragon, basil, parsley, save some whole for decorating
To taste freshly ground pepper
½ lemon, cut into wedges
15 mL (1 tbsp.) tbsp. butter
1 shallot
1 garlic
½ jalapeno pepper
60 mL (¼ cup) cup white wine
125 mL (½ cup) cup 15% M.F.cooking cream
125 g (¼ lb.) lb Oka cheese, finely grated and divided in half
12 Malpeque oysters
1.36 kg lb coarse salt
30 mL (2 tbsp.) tbsp. chopped fresh herbs thyme, tarragon, basil, parsley, save some whole for decorating
To taste freshly ground pepper
½ lemon, cut into wedges
Directions
1Sautee shallots, garlic, and jalapeno with butter in a skillet over medium heat without browning, about 2 minutes.
2Add white wine and bring to a boil. Reduce by half.
3Add cream and bring back to boil. Add half the Oka cheese. Return to a boil and immediately remove from heat. Add the fresh herbs.
4Open oysters and place on cooking sheet coated with coarse salt to hold them upright.
5Spoon 25 mL (1½ tbsp.) of cheese sauce onto each oyster
6Sprinkle with the remaining grated cheese.
7Place under broiler for about 3 minutes until golden brown.
8Serve immediately with fresh ground pepper and a lemon wedge.
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Personal Note
Personal Note