Vous trouverez la recette en français ici.

serves 6-7

Ingredients

• 36 New Brunswick oysters
• 1 tbsp. New Brunswick butter
• 1 clove New Brunwick garlic, chopped
• 1/3 cup New Brunswick bell pepper, diced
• 1/3 cup New Brunswick fennel bulb, diced
• 1/3 cup New Brunswick shallots, diced
• 4 oz Tomme le Champ Doré cheese, grated
• 1/3 cup New Brunswick white wine
• 1 tbsp. Fils Du Roy La Courailleuse absinthe
• 1 1/2 cup New Brunswick cream (35%)
• 1 cup New Brunswick spinach, chopped
• 1/2 cup chopped green onion
• 1/2 tsp. Worcestershire sauce
• 4 drops Tabasco sauce
• 1/2 tsp. of lemon juice

Method

1. Start with a baking sheet that will fit on your BBQ. Spread enough coarse salt on your baking sheet to make the oysters stand up right or, if by the ocean, gather rockweed and use as stand.

2. Shuck oysters and lay them across the baking sheet, making sure they are standing straight.

3. In a frying pan, melt butter and sauté bell pepper, fennel, shallots and garlic until translucent. Deglaze with wine and La Courailleuse absinthe (Take caution when adding La Courailleuse as it might burst into flames due to high alcohol content.)

4. Add cream to pan and reduce by half. Then add the spinach, green onions, Worcestershire sauce, Tabasco sauce and lemon juice. Add 1-2 tbsp. of the cream mixture to each oyster and top with cheese.

5. Roast oysters on the BBQ at medium heat just to melt the cheese.

Optional: Add smoking chips to BBQ if you would like additional smoke/flavour.

Suggested Pairing:

A dry and full bodied rosé like Dunhams Run Estate Winery's Lily in the Pink