Artichoke Corn And Oyster Gratin
|Heavy cream||1 Cup (16 tbs)|
|Oysters||8 (With Their Liquor Reserved)|
|Dijon mustard||1⁄2 Teaspoon|
|Pepper white||1 Pinch|
|Fresh lemon juice||2 Teaspoon|
|Cooked artichokes||2 Large, cut into 10 wedges each (Bottom)|
|Cooked fresh corn/Frozen corn kernels||6 Tablespoon|
|Unsalted butter||2 Tablespoon|
|White bread crumbs||2⁄3 Cup (10.67 tbs) (Coarse And Fresh)|
|Hot red pepper flakes||1⁄2 Teaspoon, finely chopped|
1. Preheat the oven to 425°. In a heavy, medium saucepan, bring the cream and oyster liquor to a boil over moderately high heat. Cook until reduced by half, about 15 minutes. Remove from the heat.
2. Season the sauce with the mustard, salt, white pepper and lemon juice. Add the artichokes and corn and toss to coat with sauce. Spoon one-quarter of this mixture into each of two 1/2-cup ramekins. Put 4 oysters in each and cover with the remainder of the artichoke-corn mixture.
3. In a small skillet, melt the butter over moderate heat until sizzling. Add the bread crumbs and red pepper flakes and saute until the crumbs have absorbed the butter, about 1 minute.
4. Sprinkle the buttered crumbs over the tops of the ramekins, dividing evenly. Place on a cookie sheet and bake in the middle of the oven for about 5 minutes, until the sauce is bubbling and the crumbs are browned.