Oysters with Calvados Brandy

Eat like Royalty, New Orleans Royalty

This is Part 3 of our 3 Part Series about some truly awesome Oyster Recipes. You will really like this one, and you should make it up yourself. As usual, it is Very Simple

Oysters with Calvados Brandy

While many people like oysters raw and unadorned, the fruity flavor of Calvados, a French apple brandy, enhances the flavor of this unique dish. Adding fresh grated apples makes this hors d’oeuvre a crowd pleaser.

Ingredients

• 24 large oysters, shucked, juices and shells reserved
• 3 shallots, finely chopped
• 2 apples, peeled, cored and grated
• 4 tablespoons Calvados
• 4 tablespoons dry hard cider
• 1/2 cup heavy cream
• 1 loaf brioche, sliced
• Freshly ground white pepper

Directions

1. Shuck oysters, strain and reserve juices, and place them on a baking sheet in their bottom shells.
2. To make sauce, put shallots, apples, Calvados, oyster juices and cider into a saucepan, bring to a boil and cook over high heat until liquid has reduced by three-quarters.
3. Reduce heat to low, stir in cream and simmer for about 10 minutes.
4. Preheat broiler to high.
5. Stir, and when sauce is thick enough to coat the back of the spoon, remove from heat and strain.
6. Spoon sauce over each oyster on the half-shell, season lightly with pepper and carefully place in broiler pan.
7. Broil for about 3 minutes, until very lightly browned.
8. Serve immediately with slices of brioche.

Recipes courtesy of Yummly online magazine.

Oyster Recipes

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