Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Yield: 4 servings
- For 24 oysters
Ingredients
- 1 chopped French shallot
- 30 g (1 oz) butter
- 1 bunch of watercress (or spinach)
- 1 sachet of lime blossom infusion
- 180 ml (3/4 cup) 35% cream
- 1 1/2 to 2 tbsp. teaspoon of cannabis butter
- Salt and pepper from the mill
- Coarse salt
* This recipe was made with cannabis butter made with 10 g (1/3 oz) of cannabis per 250 g (1/2 lb) of butter.
Preparation
- Open the oysters. Collect, on one side, the juice in a saucepan and, on the other, the oysters in a bowl. Clean the shells and set aside on a plate.
- In a pan, over medium heat, brown the shallot in the butter for 1 minute before adding the watercress leaves. Continue cooking for a few seconds until the leaves soften. Add salt and pepper and place the watercress in the bottom of the shells. To book.
- Bring the oyster juice to the boil with a little water. Remove from the heat, immerse the sachet of lime blossom, cover and leave to infuse.
- After 5 minutes, remove the linden sachet, add the cream and the cannabis butter. Heat over low heat and reduce by half. Salt and pepper. To book.
- Preheat the oven to 190°C (375°F).
- At the last moment, pour the sauce evenly over the watercress, place the oysters on top and bake for 5 minutes. It is important not to overcook so that the oysters remain soft.
- Serve immediately on a bed of coarse salt, to hold the shells in place horizontally.
Note
Warm oysters with lime blossom and watercress can be cooked with or without cannabis.
Source: recipe from the book Cannabis in cooking… it’s not basil!by Jean Soulard (Flammarion Quebec).
Published on lapresse.ca on December 19, 2018.