Oysters Stuffed and Baked in Lettuce with Tomato Coulis

This elegant dish combines the briny goodness of fresh oysters with a delightful blend of cheeses, herbs, and a tangy tomato coulis. The oysters are carefully nestled in romaine leaves, creating individual packages bursting with flavors. Baked to perfection, these oysters are then topped with grated goat cheese for a rich and creamy finish. Served alongside a chilled white Patrimoniu or a light red wine, this dish is sure to impress and delight your guests. Let’s dive into the recipe and experience the luxurious taste of Oysters Stuffed and Baked in Lettuce with Tomato Coulis.

Serves 6

INGREDIENTS:

• 18 oysters
• Kosher salt
• 1/2 cup white wine
• Pepper
• 1 tablespoon olive oil
• 1/2 small onion, finely chopped
• 2 tomatoes, peeled and chopped
• 1 tablespoon balsamic vinegar
• 18 romaine leaves
• 1 cup ricotta cheese, drained
• 1/2 cup creamy goat cheese
• 1 egg, beaten
• 1 tablespoon parsley, finely chopped
• 1/4 cup parsley, cut into fine strips
• 2 ounces hard goat cheese, grated

INSTRUCTIONS:

1. Begin by opening the oysters over a bowl, catching their liquor. Scrub the bottom half shells, dry them, and place them on a bed of kosher salt in a tian or other baking dish.
2. Filter the oyster liquor into a saucepan. Add white wine and a little pepper. Bring it to a boil, then turn off the heat. Immerse the oysters in the liquid for 4 seconds, then drain and reserve.
3. In a skillet, prepare the tomato coulis. Heat olive oil, add the finely chopped onion, and sauté until golden. Add the chopped tomatoes and sauté for an additional 5 minutes. Stir in the balsamic vinegar and continue cooking. Set the coulis aside.
4. Blanch the romaine leaves in a kettle of boiling salted water for 2 seconds, then drain.
5. In a small bowl, combine the drained ricotta cheese, creamy goat cheese, beaten egg, and finely chopped parsley. Spread the 18 romaine leaves on a towel and divide the cheese mixture into 18 small mounds on the leaves. Place one oyster on each mound and fold the leaf around it to create a package.
6. Pour a few drops of tomato coulis into the bottom of each reserved shell. Place an oyster package in each shell, seam side down, and sprinkle them with grated hard goat cheese.
7. Preheat the broiler. Place the filled shells under the broiler and broil for 2 minutes or until the cheese is melted and lightly browned.
8. Serve the Oysters Stuffed and Baked in Lettuce with Tomato Coulis immediately, accompanied by a chilled white Patrimoniu or a light red wine. The delicate flavors of the oysters, combined with the creamy cheeses and tangy tomato coulis, create a harmonious and decadent culinary experience.

Enjoy the luxurious combination of flavors and textures in this exquisite dish. Oysters Stuffed and Baked in Lettuce with Tomato Coulis is a celebration of the sea, enhanced by the richness of cheeses and the vibrant notes of tomato. Each bite offers a delectable balance of savory and tangy flavors that will leave you craving more.