Bluff Oysters au gratin with Wakame and blue cheese
Ingredients
- 24 Oysters, in the shell
- 100 g Kapiti Kikorangi blue cheese grated
- 300 g cream cheese, soft, full fat
- 60 g Wakame
- 1 lemon cut into quarters
Instructions
- Put a teaspoon of Wakame flakes in the bottom half shell of each oyster then place on oyster top.
- Carefully cover each oyster with the cheese mixture and sit on a baking tray, keeping the shells tightly placed together so that they do not slide around.
- Preheat the oven to 180 deg celcius. Put the tray of oysters in the oven for 8 minutes or until the cheese is golden brown and bubbling.
- Carefully transfer the cooked oysters to serving plates and serve with the lemon wedges.
Recipe Notes
Recipe courtesy of Simon Henry.
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