Most people savour the BeauSoleil oyster raw to enjoy its natural, pure and simple flavours. Others add a squeeze of lemon or a drop of Tabasco sauce. However, cooks and amateur chefs enjoy creating new flavour combinations. Here are some recipes:
Some new combinations of flavours to enhance the BeauSoleil!
Oven-Scalloped Oysters
Temps de préparation :
20 min
Temps de cuisson :
25 min
Portions :
4
Ingrédients
- 24 cocktail oysters or 18 French Kiss in their shells
- 12 salted cracker
- 5 slices of Bacon
- ¾ cup of grated cheese, your choice (Cheddar, Mozzarella, etc)
Étapes
- Preheat the oven at 350 oC(grill)
- Lay out the opened oysters (caps facing down) on a cookie sheet
- Crumble some salted crackers
- Lightly sprinkle each oyster with crumbled cracker
- Cut up some bacon into 1 inch (or 2.54 cm) pieces
- Top each oyster with a piece of bacon
- Grill the oysters in the oven
- Grate some cheese (cheddar, mozzarella, etc.)
- When the bacon is almost cooked, add the cheese to each oyster
- Put the oysters back in the oven
- Take out of the oven when the cheese is browned
Recipe variation
Add a few drops of lemon juice or Tabasco sauce to the cooked oysters.
Rockfeller oyster – Maçon version
Temps de préparation :
15 min
Temps de cuisson :
8 min
Portions :
2
Ingrédients
- 12 cocktail oysters or 12 French Kiss
- 1 tea spoon of butter
- 100g of fennel
- 1 green onion
- 150 g spinach
- 2 oz of Grey Goose vodka
- ¼ cup of Parmesan and strong Cheddar
- ¼ cup of Panko breadcrumbs
Étapes
- Preheat the oven at 350 oC(grill)
- Cut the fennel in little pieces and stew it in the butter with the green onion.
- Add the Spinach
- Deglazed the preparation with the vodka and let rest
- Meanwhile, open all the oysters and remove them from the shells. Lay out the opened oysters (caps facing down) on a cookie sheet.
- Put your preparation of fennel, spinach and green onion at the bottom of each shell.
- Put the oyster over.
- Add the cheese and the bread-crumb.
- Place them in the oven in broil for 4-5 minutes.
‘’Ose ta recette’’ 2013 winner, Mr Philippe Rivard.
BeauSoleil Oyster Soup
Temps de préparation :
15 min
Temps de cuisson :
25 min
Portions :
4
Ingrédients
- 1 1/2 cups (375 ml) medium size oysters, shucked (see note)
- The white of 1 leek, chopped
- 2 tablespoons (30 ml) butter
- 3 cups (750 ml) cubed peeled potatoes (about 3 medium potatoes)
- 3 cups (750 ml) chicken broth
- 1 teaspoon (5 ml) dried thyme
- 1 tablespoon (15 ml) Dijon mustard
- 1/2 cup (125 ml) 35% cooking cream
- Salt and pepper
- Cayenne pepper, to taste
Étapes
- Drain the oysters and set 75 ml (1/3 cup) of the juice aside.
- In a saucepan, soften the leek in the butter for 2 minutes. Add the potatoes, broth, thyme and reserved oyster juice.
- Bring to a boil, cover and simmer gently for 20 minutes or until the potatoes are tender. Pour into a blender and purée until smooth. Return the soup to the saucepan.
- Add the Dijon mustard, cream and oysters. Simmer gently for 4 minutes. Season with salt and pepper. Add the Cayenne pepper, to taste, and a little chicken broth, if necessary, if the soup is too thick.