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Paring

Oyster Au Gratin

icono hoja Pair with: Carmenere
botella

The structure and creaminess of the gratin needs a wine capable of enhancing the flavors of seafood.

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Preparation time

35 Minutes
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Portions

2 Persons

Ingredients

  • 1 garlic clove.
  • 2 cups cooked spinach.
  • 1 bunch of chopped watercress.
  • 1/2 cup scallion.
  • 1/2 cup butter.
  • 1/2 cup breadcrumbs.
  • 2 tbsp Pernod.
  • 1 tsp fennel seed.
  • 24 fresh oysters in their shell.
  • 1/2 cup grated parmesan cheese.
  • 1 tsp Tabasco.
  • Salt.

Preparation

  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 gratin in the oven on a tray full of salt.
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