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Baked Oysters With Bleu Cheese Recipe

by Global Cookbook

Ingredients

1/2 lb peeled young potatoes 4 tsp lowfat milk 4 tsp extra virgin olive oil 2 tsp minced flat-leaf parsley 2 doz plump, fresh oysters Salt and pepper, to taste

2 x egg yolks 4 tsp dry white wine 2/3 c. cream 3 ounce crumbled bleu cheese

Directions

1. Cook the potatoes in salted, boiling water till tender. Drain well, and mash (using a fork) together with the lowfat milk, extra virgin olive oil, and parsley.
2. Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top shell, and wash the bottom shell thoroughly.
3. Beat the egg yolks together with the wine, and put in a double boiler to cook till the mix doubles in volume, continuing to beat during cooking.
4. In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 min, then remove from heat. Add in the oyster juice, and fold this mix gently into the egg yolks.
5. To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the sauce. Put them under the grill for 5 minute so which the mix becomes golden.
6. Serve warm.

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