Baked Oysters with Red Pepper Cream
Serves: 4 (6 oysters per person)
Ingredients
Canadian Oysters
24
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.
