Recipe ingredients
- 1/2 pound peeled young potatoes
- 4 tablespoons milk
- 4 tablespoons olive oil
- 2 tablespoons chopped flat-leaf parsley
- 2 dozen plump, fresh oysters
- Salt and pepper, to taste
- 2 egg yolks
- 4 tablespoon dry white wine
- 2/3 cup cream
- 3 ounces crumbled bleu cheese
Recipe method
- Cook the potatoes in salted, boiling water until tender.
- Drain well, and mash together with the milk, olive oil and parsley.
- Open the oysters, separate the bodies from the shell, keep the juice and set aside.
- Throw away the top shell, and wash the bottom shell thoroughly.
- Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles in volume, continuing to beat during cooking.
- In another pan, mix together the cream and the Bleu cheese.
- Bring to a boil for 2 to 3 minutes, then remove from heat.
- Add the oyster juice and fold this mixture gently into the egg yolks.
- To serve, fill the oyster shells with the mashed potatoes.
- Put the oysters on top and cover with the sauce.
- Put them under the grill for 5 minute so that the mixture becomes golden brown.
- Serve hot.
Other sea recipes:
Baked oysters with bleu cheese recipe
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