Baked Oysters with Triple Creme
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.
Yield: Serves 2, teases 4.
- 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