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Autumn oyster
Creating warmth on inclement days: that's what you do with this appetizer
Ingredients
- 12 creuses zoals Premier Fines
- 20 gram unsalted butter
- 60 gram young mature cheese
- 1 teen garlic
- 1 onion
- 1 theelepel cayenne pepper
- 1 theelepel nutmeg
- black pepper to taste
Instructions
- Preheat the oven to 200 degrees
- Poke open the oysters and collect the liquid in a bowl
- Then poke the oysters loose but leave them in the shell
- Mix the oyster liquid with the spices, taste and use a little more if necessary
- Crush the garlic and chop the onion and add these to the oyster liquid as well
- Pour the liquid back into the shells with the oysters
- Melt the butter in a pan and grate the cheese into it (the mixture does not have to be completely melted)
- Place the oysters on a baking sheet (or a madeleine baking tin to keep them straight) and pour the butter cheese mixture over them
- Place them in the oven for about 3 minutes or until everything is melted (not too long or they will become tough)