Baked Oysters with Red Pepper Cream

Name: Baked Oysters with Red Pepper Cream
Ingredients: 24 Canadian Oysters; 2 tablespoons Cooking oil; 1 cup, brunoise Red pepper; 1, zested Lime; 2 cups Heavy cream; 1 tablespoon Honey; 1 teaspoon Apple cider vinegar; 3 tablespoons, chopped Fresh parsley; 1/2 cup Breadcrumbs

Two half shell baked oysters with red pepper cream sit atop a bed of kale

Serves: 4 (6 oysters per person)

Ingredients

Canadian Oysters

Cooking oil

2 tablespoons

Red pepper

1 cup, brunoise

Lime

1, zested

Heavy cream

2 cups

Honey

1 tablespoon

Apple cider vinegar

1 teaspoon

Fresh parsley

3 tablespoons, chopped

Breadcrumbs

1/2 cup

Nutritional Values

Calories	562
Fat	57g
Protein	7g
Carbs	14g
Sugar	5g
Fiber	1g
Sodium	236mg

Instructions

Shuck 24 oysters. Set up on tin foil and cookie sheet as in video. Preheat oven to 400F.
In a pot, add cooking oil and turn burner to medium heat. Once oil is hot, sweat brunoise red pepper for 7-9 mins, ensuring the preppers do not colour while sweating.
Add heavy cream to pot with red peppers and gently simmer for 8-10 minutes.
Bake oysters in oven at 400F for 10 minutes.
While oysters are baking, add all remaining ingredients to sauce on low heat and simmer together for two minutes. Shut off sauce.
Remove oysters from oven and add 1/2 teaspoon of sauce to each baked oyster. Top oysters and sauce with bread crumbs and broil in oven on high for an additional 2 minutes or breadcrumbs are golden brown.
Remove oysters from oven, serve.

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