Steamed Oysters with Fourme dAmbert
recipe for Steamed Oysters with Fourme dAmbert
has been reproduced courtesy of Fromages.com
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for Steamed Oysters with Fourme dAmbert
100 grams of Fourme dAmbert cheese (click
here for information)
Two dozen oysters
30 cl double cream
48/50 young spinach leaves
1 table spoon of Glenmorangie scotch or a similar
Salt and pepper
to make Steamed Oysters with Fourme dAmbert
the oysters carefully, preferably with an oyster knife,
filter and save their juices.
them out of their shell.
clean off any undesirable elements, temporally put
them to one side to drain.
the spinach leaves thoroughly. Soften them in a steamer
for 30 seconds.
one oyster between two spinach leaves. Place on draining
prepare the sauce - take the cream and heat gently
in a pan.
the cheese and add to cream and then pour in the oyster
juice and the whiskey.
vigorously letting it reduce on a low flame to half
Season as desired and keep hot.
before serving use an appropriate pan to steam the
oysters for a about a minute
the sauce on a plate and arrange the oysters around
the edge of the plate with the spinach elegantly placed
in the middle.
with permission of Fromages.com