Oysters au Gratin

Pairings

The ideal accompaniment for this delicious dish:

Chardonnay: Intense brilliant yellow color, complex mixture of tropical fruits, banana and custard apple with notes of hazelnuts and toffee in nose. Creamy and sour enough on the palate, where soft notes of fruit and vanilla stand out again.

Ingredients

  • 1 Garlic Clove
  • 2 Cups cooked Spinach
  • 1 Bunch chopped Watercress
  • 1/2 Cup Scallion
  • 1/2 Cup Butter
  • 1/2 Cup Breadcrumbs
  • 2 Tbsp. Pernod
  • 1 Tsp. Fennel Seeds
  • 24 fresh Oysters in their shell
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Tsp. Tabasco
  • Salt

Preparation Time

35 Minutes

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Directions

The structure and creaminess of the gratine suggest a wine caple of enhancing the flavours of seafood, which is why a Castillo de Molina Chardonnay is a perfect alternative.

  1. Put chopped scallion, watercress and previously blanched and thinly chopped spinach into a bowl.
  2. Add chopped garlic, grated cheese, breadcrumbs, Tabasco, crushed fennel seeds, Pernod and butter. Mix well.
  3. Open oysters and discard upper shell. Put some of the preparation on each of the lower shells, where the oyster is, and cook au gratine in the oven on a tray full of salt.