12 Oysters (opened, rinsed, liquor strained and reserved)
White Wine
2 Tablespoons Butter (unsalted if possible)
2 Spring Onions (chopped)
1 Clove Garlic (crushed)
1 Tablespoon Flour
1 Egg (yolk only)
50ml Double Cream
25g Button Mushrooms (finely chopped)
75g Prawns (peeled and cooked, finely chopped)
15g Grated Parmesan Cheese
2 Tablespoons Fine Fresh Breadcrumbs
Tabasco Sauce
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
Tin Foil
Blender
1 Pot Washing Brush
1 Saucepan
1 Wooden Spoon
1 Small Mixing Bowl
The Good Bit
- Start by topping up the reserved liquor with white wine, make up 250ml and set aside, then with the brush scrub the inside of the deeper shells and then place an oyster in each. Now arrange the shells on crumpled tin foil in the oven proof dish, Pre heat your oven to 200c 400f gas mark 6.
- OK now melt the butter in the saucepan and cook the onion and garlic until soft but not coloured then stir in the flour and cook for about 1 minute stirring all the time, now pour in the liquor, keep stirring whilst doing this and bring to the boil, lower the heat and simmer for 5 minutes, keep stirring, season and add Tabasco if wanted.
- In the small mixing bowl, mix the cream with the egg yolk and add 2 tablespoons of the hot sauce then pour this back into the hot sauce and continue to stir until you have a thick sauce, now remove from the heat and add the mushrooms and prawns then spoon over the oysters.
- Finally mix the breadcrumbs (these should be done in the blender to make them really fine) with the parmesan, sprinkle over the oysters and then whack the dish in the oven, cook for 15-20 minutes until the breadcrumbs are golden and the edges of the oysters begin to curl.
