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Oysters in puff pastry Recipe

Oysters in puff pastry
Source: Iga

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Ingredients

  • 60 mL (1/4 cup) fresh Parmesan cheese, grated
  • To taste, Coarsely ground black pepper
  • As garnish, Fresh parsley
  • 30 mL (2 tablespoons) dry white wine
  • 1 packet (47 g) béchamel sauce mix
  • 500 mL (2 cups) water
  • 4 frozen puff-pastry shells
  • 24 fresh open oysters (with their juice)
PREP TIME
15m
COOK TIME
25m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • Preheat the oven to (230°C) 450°F .
  • Cook the puff-pastry shells according to the package instructions.
  • Prepare the béchamel sauce according to the package instructions and incorporate the wine.
  • Stir in the cheese and pepper.
  • Cook on low heat, stirring until the sauce is smooth.
  • Keep warm.
  • Bring the water to a boil in a saucepan.
  • Add the oysters and juice.
  • Simmer for 2 minutes or until the oysters start to curl slightly around the edges, but do not cook longer.
  • Drain and let cool.
  • Coarsely chop the oysters.
  • Incorporate the chopped oysters into the sauce and mix thoroughly.
  • Pour some sauce over each puff-pastry shell and garnish with parsley if you wish.

Dinner

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A recipe from Iga

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