Oysters gratin with a kick
|12 oysters of Prins & Dingemanse||Tabasco, to taste|
|25 grams of butter||4 sprigs of flat-leaf parsley, finely chopped (leaves only)|
|30 grams of Parmesan cheese, grated|
This oyster gratin is a must for anyone who likes a little kick. You can make it as hot as you like, because with a few drops of Tabasco these oysters gratin become pretty spicy.
Preheat the oven on the grill setting. Melt the butter over a low heat with a few drops of Tabasco. Make sure you do this to suit your taste. Meanwhile open the oysters. Protect the hand in which you hold the oyster. You can use an oyster glove, but a tea towel works equally well. Hold the flat side of the oyster to the top with the hinge facing you. It is easiest to open an oyster with an oyster knife. You insert that into the hinge. Twist calmly with a rotating movement of your wrist. As soon as the oyster opens, you cut the closing muscle by scraping the knife along the flat side. Cut the oyster loose from the underside and turn it over. You don't have to do this, but it makes for a better presentation. Now put the oysters on a baking sheet. Support them with the shells you just removed to make sure they don't topple over. Spoon some of the butter mixture on the oysters and then some of the Parmesan cheese. Put the oysters under the grill until the Parmesan cheese has melted and coloured lightly. Garnish the oysters with some extra Tabasco and flat-leaf parsley.
- Fresh oysters - (Grevelingen)