Oysters With Calvados

1. 1

   Put the shucked oysters in their lower shells and place them on a baking sheet.

2. 2

   To make the sauce, put the shallots, apples, Calvados and cider into a saucepan, bring to a boil and cook over high heat until the liquid has reduced by three-quarters.

3. 3

   Reduce the heat to low, stir in the cream and simmer for about 10 minutes.

4. 4

   Meanwhile, preheat the broiler to high.

5. 5

   Strain the reserved oyster juices, including any juices that have collected in the lower shells, into the sauce.

6. 6

   Stir, and as soon as the sauce starts to thicken enough to coat the back of the spoon, remove from the heat and strain.

7. 7

   Spoon a little of the sauce over each oyster in the half-shell, season lightly with pepper and carefully place in the broiler pan.

8. 8

   Broil the oysters for about 3 minutes, until they are just very lightly browned.

9. 9

   Serve immediately with slices of brioche.

* Per serving · 4 servings · Values may vary.

No additional tips available.