Bocage oysters stuffed with Emmental and Chardonnay
Discover our delicious recipe for Bocage Oysters stuffed with Emmental and Chardonnay.
Ingredients
- 24 oysters
- 2 cup Chardonnay wine
- 4.4 oz semi-salted butter
- 5.3 oz emmental
- 1 clove of garlic
- 0.7 oz parsley
- 5.3 oz breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Open the 24 oysters. Empty the first and second water.
- Replace the water with 1 tbsp of Chardonnay in each oyster.
- Place the oysters on a bed of coarse salt (or aluminium foil).
- Prepare the snail butter: butter, crushed garlic, parsley, put 1 tbsp of this snail butter in each oyster.
- Cover the oysters with breadcrumbs.
- Sprinkle with grated Emmental cheese.
- Bake for 15 minutes.
- Take the oysters out when the Emmental cheese is gratinated.
- Enjoy them with a ½ glass of Chardonnay du Pays de Retz.
Notes
Looking for a tasty recipe that goes perfectly with your oysters? Try the recipe for Bocage oysters stuffed with Emmental and Chardonnay. Filled with snail butter and covered with fine Emmental breadcrumbs. The oysters are meltingly soft, lightly flavoured and elegantly presented in their shells. All that remains is to serve them to you.