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Ingredientes
- 1/2 lb peeled young potatoes
- 4 tsp lowfat milk
- 4 tsp extra virgin olive oil
- 2 tsp minced flat-leaf parsley
- 2 doz plump, fresh oysters Salt and pepper, to taste
- 2 x egg yolks
- 4 tsp dry white wine
- 2/3 c. cream
- 3 ounce crumbled bleu cheese
Direcciones
- Cook the potatoes in salted, boiling water till tender. Drain well, and mash (using a fork) together with the lowfat milk, extra virgin olive oil, and parsley.
- Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top shell, and wash the bottom shell thoroughly.
- Beat the egg yolks together with the wine, and put in a double boiler to cook till the mix doubles in volume, continuing to beat during cooking.
- In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 min, then remove from heat. Add in the oyster juice, and fold this mix gently into the egg yolks.
- To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the sauce. Put them under the grill for 5 minute so which the mix becomes golden.
- Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 928 | |
| Calories from Fat 649 | 70% |
| Total Fat 73.71g | 92% |
| Saturated Fat 37.78g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 1272mg | 53% |
| Potassium 1192mg | 34% |
| Total Carbs 39.26g | 10% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.21g | 2% |
| Protein 26.73g | 43% |
