INGREDIENTS
24 PEI oysters (shucked on the half shell) 2 cups ADL milk 1 cup grated gruyere cheese 2 tablespoons parmesan cheese 2 teaspoons cornflour 2 tablespoons parmesan cheese (extra) rock salt
METHOD
Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency.
Add gruyere and two tablespoons parmesan stir until cheese has melted.
Pour enough rock salt into an ovenproof dish to cover the bottom, helps oysters to sit evenly.
Place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining parmesan cheese over each oyster (note: two tablespoons approximately enough).
Grill oysters until browned and bubbling.
Serves 4
perfect pairing!
FAMILLE BOUGRIER MUSCADET
If there’s any one classic pairing for oysters, it’s the always- bright, always-crisp Muscadet. This wine hails from the part of the Loire Valley where the river meets the Atlantic and is made entirely from the local Melon de Bourgogne grape, referred to simply as Melon.
PEI Liquor BIN#: 09632Z 750 ML
SUMMER 2022 www.pei-living.ca
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