Recipe
for :
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Steamed Oysters with Fourme d’Ambert
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This
recipe for Steamed Oysters with Fourme d’Ambert
has been reproduced courtesy of Fromages.com
Fromages.com
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Ingredients
for Steamed Oysters with Fourme d’Ambert
100 grams of Fourme d’Ambert cheese (click
here for information)
Two dozen oysters
30 cl double cream
48/50 young spinach leaves
1 table spoon of Glenmorangie scotch or a similar
brand
Salt and pepper
How
to make Steamed Oysters with Fourme d’Ambert
- Open
the oysters carefully, preferably with an oyster knife,
filter and save their juices.
- Take
them out of their shell.
- Gently
clean off any undesirable elements, temporally put
them to one side to drain.
- Wash
the spinach leaves thoroughly. Soften them in a steamer
for 30 seconds.
- Put
one oyster between two spinach leaves. Place on draining
dish.
- Next,
prepare the sauce - take the cream and heat gently
in a pan.
- Grate
the cheese and add to cream and then pour in the oyster
juice and the whiskey.
- Stir
vigorously letting it reduce on a low flame to half
its volume.
-
Season as desired and keep hot.
- Just
before serving use an appropriate pan to steam the
oysters for a about a minute
- Spread
the sauce on a plate and arrange the oysters around
the edge of the plate with the spinach elegantly placed
in the middle.
Fromages.com
Published
with permission of Fromages.com
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