Recipe Details

Summary

Name: Baked Oysters With Bleu Cheese

Category: Seafood

1/2 pound peeled young potatoes

4 tablespoons milk

4 tablespoons olive oil

2 tablespoons chopped flat−leaf parsley

2 dozen plump, fresh oysters

Salt and pepper, to taste

2 egg yolks

4 tablespoon dry white wine

2/3 cup cream

3 ounces crumbled bleu cheese

Cook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) together

with the milk, olive oil, and parsley.

Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top

shell, and wash the bottom shell thoroughly.

Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles

in volume, continuing to beat during cooking.

In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, then

remove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks.

To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the

sauce. Put them under the grill for 5 minute so that the mixture becomes golden brown.

Serve hot.