What's In Oyster Baccarat?

Servings: 6
Nutrition information per serving:

1 Tablespoon

Margarine

1 Tablespoon

All purpose flour

1/2 Cup

Skim milk

1 Cup

Mushrooms, sliced

1 Small

Shallot, chopped

1 Teaspoon

Margarine

1/2 Cup

Dry white wine

1 Teaspoon

Lemon juice

Pinch of

Black pepper

12 Whole

Oysters

2 Ounces

Cheddar cheese, grated

  1. Melt 1 tablespoon margarine in a small saucepan over low heat. Add flour and cook, stirring constantly, until bubbly. Stir in milk and cook until thickened. Let cool.
  2. In a medium skillet, saut? mushrooms and shallot in 1 teaspoon margarine over medium-high heat until moisture has evaporated, about 5 minutes. Add wine and lemon juice, cover, and cook over medium-low heat for 5 minutes.
  3. Stir in milk and flour mixture and simmer for 10 minutes. Add pepper to taste and cool. Chop the mixture. Shuck oysters, reserving half the shells. Bring 1 quart water to a boil, then add oysters and simmer over low heat until oysters change from translucent to opaque, about 5 minutes. Drain.
  4. Preheat oven to 350?F. Return oysters to half shells, cover with mushroom mixture and top with cheese. Bake until golden brown and cheese has melted, about 5 minutes. Serve immediately.

Shallot: Species of onion with a small bulb. Also known as Scallion and Spring Onion.

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