Oysters in puff pastry Recipe

Name: Oysters in puff pastry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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)

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.