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Steamed oysters with Fourme d’Ambert

100 grams of Fourme d’Ambert
Two dozen oysters
30 cl double cream
48/50 young spinach leaves
1 table spoon of Glenmorangie scotch or a similar brand
Salt and pepper

Open the oysters carefully, preferably with an oyster knife, filter and save their juices . Take them out of their shell. Gently clean off any undesirable elements, temporally put them to one side to drain. Wash the spinach leaves thoroughly. Soften them in a steamer for 30 seconds. Put one oyster between two spinach leaves. Place on draining dish.
Next, prepare the source. Take the cream and heat gently in a pan, grate the cheese and add, pour in the oyster juice and the whiskey. Stir vigorously and allow reducing, on a slow flame, to half its volume. Season as desired and keep hot. Just before serving use an appropriate pan to steam the oysters for a about a minute

Spread the source on a plate; arrange the oysters around the edge of the plate with the spinach elegantly placed in the middle. Serve hot.

Comments: Interesting mix of texture with well defined savors, the palate is stimulated with savors from the sea and the land. Easy to do and an exciting dish.

Ingredients :

100 grams of Fourme d’Ambert
Two dozen oysters
30 cl double cream
48/50 young spinach leaves
1 table spoon of Glenmorangie scotch or a similar brand
Salt and pepper


Wine
Bordeaux Red

Cheeses
Fourme d'Ambert