Christmas Oysters

ingredient

• 48 oysters
• 4 tbsp (60 mL) butter
• 2 tbsp (30 mL) olive oil
• 4 small French shallots, finely chopped
• 4 garlic cloves, minced
• 4 tbsp (60 mL) all-purpose flour
• 1 tsp (5 mL) herbs of Provence
• 2/3 cup (150 mL) hot milk
• 2/3 cup (150 mL) vegetable broth
• 2/3 cup (150 mL) dry white wine
• Salt and pepper
• Tabasco sauce
• 30 oyster mushrooms, sliced
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) vegetable oil
• Grated Canadian Cheddar cheese
• Fresh parsley

Preparation

1. Open oysters and drain juices. Reserve in cool place. In saucepan, sauté onions, garlic and herbs of Provence in butter and oil. Stir in flour.
2. Stir in hot milk, vegetable broth, wine and oyster juices, and bring to boil, stirring constantly. Reduce heat and simmer until mixture thickens. Add salt, pepper and Tabasco sauce to taste.
3. In skillet, sauté sliced oyster mushrooms in oil and butter. Add oyster mushrooms to sauce, while stirring. Coat each oyster with sauce and top with grated Canadian Cheddar cheese. Bake in oven, until golden brown. Serve immediately and garnish with fresh parsley.