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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Discard, or save for another purpose, any liquid from the oysters, if using pre-shucked ones. | 2. Bring the Champagne to a simmer in a large saucepan. Add the oysters, poaching for two-three minutes, just until the edges curl. Remove to a dish with a slotted spoon, setting aside. | 3. Add the shallots to the pan, and simmer to soften. Stir in the cream. Reduce by half, stirring often. | 4. Stir in the cheese, whips to combine. Season to taste with salt and pepper. Add the oysters, to warm through. | 5. Stir in the parsley and serve up immediately in shallow, warm bowls, or in shells, that have been boiled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oyster	24		shucked	-	-	-	-
champagne prosecco	2	cups		-	-	-	-
shallot	4	tablespoons	chopped	28.8	6.72	1.0	0.04
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
stilton cheese	4	tablespoons	crumbled	-	-	-	-
salt pepper				-	-	-	-
parsley	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.