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Baked Oysters with Triple Creme

Baked Oysters with Triple Creme
2 votes, 1.00 avg. rating (39% score)
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Yield: Serves 2, teases 4.

Once the oysters are shucked and cleaned, this is an easy recipe -- and a deliciously elegant one. Can be served as an appetizer as well as a main dish.

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  • 16 medium to large oysters (choose oysters of similar size to ensure equal cooking)
  • Black pepper to taste
  • Garlic powder to taste
  • Whole wheat crackers, crushed (about 1/2 cup)
  • 2 ounces sherry
  • 2 ounces lemon juice
  • 1 cup finely chopped fresh mushrooms
  • French L'Explorateur cheese (Brillat Savarin or any other double- or triple-creme cheese will do, as long as it is mild)
  • Paprika, for dusting


Shuck oysters into a bowl; reserve liquor for oyster stew. Arrange empty shells in a baking pan, propping them up with rock salt or extra shells. Season the shells lightly with black pepper and garlic powder; place oysters in shells and season similarly. Sprinkle the oysters with cracker crumbs. Combine the sherry and lemon juice and steep mushrooms in the mixture for a few minutes. Then spoon mushrooms onto the oysters. Top each oyster with a dollop of cheese. Dust with paprika and bake at 400 degrees F for 20 to 25 minutes. These oysters are tastiest when moist but not too juicy.
Updated Thursday, September 27th, 2007

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