Oysters are found all along the coasts of Mexico, but in Sonora, Baja California, Sinaloa and Tamaulipas they are produced more than anywhere else, cook this classic with Aquiles Chávez’s recipe!
Serving: 4 servings.
Preparación: 00:25:00
Cocción: 02:00:00
Ingredientes:
For oysters:
- 16 oysters in their shells.
- 4 cloves of garlic, chopped.
- ½ white onion finely chopped.
- 200 g of spinach, finely chopped.
- 3 tablespoons of fresh parsley leaves, finely chopped.
- 3 tablespoons butter.
- 1 cup sour cream salt and freshly ground black pepper, to taste.
- 500 g grated manchego cheese.
For presentation:
- Sufficient quantity of grain salt.
- Leaves of your choice, to taste.
Procedure:
For oysters:
- Preheat oven to 150 °C.
- Open the oysters, separate them from their shells and reserve the meat and 16 half shells separately.
- Mix the garlic with the onion, spinach, parsley and butter in a baking dish.
- Cover the pan with aluminum foil and bake for 3 minutes.
- Add the cream, salt and pepper to taste.
- Bake for 2 more minutes.
- Place the oysters in the reserved shells and add the spinach preparation.
- Sprinkle with the grated manchego cheese, place on a baking sheet and bake until golden brown.
For presentation:
- Distribute grain salt in an extended bowl and place the oysters on top.
- Garnish with the leaves of your choice and serve.
Recipe and texts taken from: https://laroussecocina.mx/receta/ostiones-a-la-rockefeller/
Source: © 2021 Larousse Cocina. All rights reserved.
