Oysters au gratinOur dietitians' favourite
This is the Oysters au gratin recipe.
- Prep: 20 min
- Cooking: 5 min
- 1/2 cup (125 mL) cooked spinach well drained
- 3 tbsp (45 mL) marinated roasted red pepper
- Coarse salt
- 24 fresh oysters rinsed
- 1 cup (250 mL) Canadian Extra Old Cheddar grated
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Chop spinach and pepper.
Cover a baking sheet with a layer of coarse salt. Shuck oysters, leaving them on the half shell, and nestle shells in bed of salt to keep them upright.
Preheat oven to broil.
Top oysters with spinach and pepper.
Cover with cheese and cook for 3–5 min on top rack of the oven until cheese is golden.
Cooking tip: Before shucking oysters, scrub them with a brush under cold running water. Once opened, slide the knife under the oyster, severing the muscle from the shell.
Did you know? Oysters are protandric: they generally start life as a male and frequently become female in their later stages of development.
Cheese alternatives: Canadian Aged Cheddar, Gouda, Mozzarella.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||16 % / 174 mg|
|Vitamin B12:||462 %|