Oysters Gratin

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Oysters meet cream in this addictive crowd-pleaser. They emerge from the oven golden and elegant, but it’s the flavor that steals the show — tangy horseradish and Dijon cut through the richness, creating perfect balance.

Prep Time:

15 Minutes

Cook Time:

10 Minutes

Yield

2 Dozen Oysters

Ingredients

2 T. Butter

1 T. Shallots, minced

1/4 C. White Wine

1/2 C. Heavy Cream

1 C. Sour Cream

1 T. Horseradish Sauce

1 T. Dijon Mustard

Salt & White Pepper

Preparation

Shuck 2 dozen oysters and turn on broiler.

Over medium heat in small saucepan, melt butter and add shallots. Allow to cook until soft. Add wine and cook until wine has reduced and evaporated. Add heavy cream, white pepper, salt, horseradish and Dijon. Once incorporated, add sour cream.

Place 1 T. sauce on each oyster, put under broiler until gratin - lightly browned. (I use a muffin pan to hold the oysters securely)