Oysters With Calvados
- 24 large oysters, shucked, juices and shells reserved
- 3 shallots, finely chopped
- 2 apples, peeled, cored and grated
- 4 tablespoons Calvados
- 4 tablespoons dry hard cider
- 1/2 cup heavy cream
- 1 loaf brioche, sliced
- freshly ground white pepper
- Put the shucked oysters in their lower shells and place them on a baking sheet.
- To make the sauce, put the shallots, apples, Calvados and cider into a saucepan, bring to a boil and cook over high heat until the liquid has reduced by three-quarters.
- Reduce the heat to low, stir in the cream and simmer for about 10 minutes.
- Meanwhile, preheat the broiler to high.
- Strain the reserved oyster juices, including any juices that have collected in the lower shells, into the sauce.
- Stir, and as soon as the sauce starts to thicken enough to coat the back of the spoon, remove from the heat and strain.
- Spoon a little of the sauce over each oyster in the half-shell, season lightly with pepper and carefully place in the broiler pan.
- Broil the oysters for about 3 minutes, until they are just very lightly browned.
- Serve immediately with slices of brioche.
oysters, shallots, apples, calvados, hard cider, heavy cream, freshly ground white pepper
Taken from www.foodrepublic.com/recipes/oysters-with-calvados-recipe/ (may not work)