Creamy Tinned Oysters/Mussels with Garlic and Parmesan
Creamy Tinned Oysters/Mussels with Garlic and Parmesan
Ingredients
- 2 tinned oysters or mussels, drained, oil reserved
- 4 tablespoons butter
- 2 garlic, cloves, minced
- 1 shallot, finely diced
- 1/2 teaspoon red pepper flakes
- 1 cup parsley, very finely chopped
- 3 tablespoons heavy cream
- 2 tablespoons Parmesan cheese, freshly grated, plus more for topping
- 1 lemon juice, squeeze
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 loaf crusty bread, for serving
Instructions
- 1
Strain the oil from the 2 tins of oysters or mussels into a small bowl and set aside. Do not discard the oil. Roughly chop the drained oysters or mussels and return them to the reserved oil.
⏱️ 3 min
- 2
In a large pan, melt the 4 tablespoons of butter over medium heat. Add the finely diced shallot, minced garlic, and 1/2 teaspoon of red pepper flakes. Sauté until the mixture is fragrant, about 2 minutes.
⏱️ 2 min
- 3
Stir in the 3 tablespoons of heavy cream and 1 cup of very finely chopped parsley. Mix until all ingredients are well incorporated. Grate 2 tablespoons of fresh Parmesan cheese into the mixture and stir until melted. Remove the pan from the heat.
⏱️ 3 min
- 4
Add the chopped oysters or mussels and their reserved oil to the pan. Add a squeeze of lemon juice and mix well to incorporate all ingredients. Season with salt and black pepper to taste.
⏱️ 2 min
- 5
Transfer the creamy oyster/mussel mixture to a serving dish. Serve immediately with crusty bread. Optionally, top with additional grated Parmesan cheese and red pepper flakes to taste before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tinned Oysters/Mussels with Garlic and Parmesan
- 2 tinned oysters or mussels, drained, oil reserved
- 4 tablespoons butter
- 2 garlic, cloves, minced
- 1 shallot, finely diced
- 1/2 teaspoon red pepper flakes
- 1 cup parsley, very finely chopped
- 3 tablespoons heavy cream
- 2 tablespoons Parmesan cheese, freshly grated, plus more for topping
- 1 lemon juice, squeeze
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 loaf crusty bread, for serving
Instructions
- 1
Strain the oil from the 2 tins of oysters or mussels into a small bowl and set aside. Do not discard the oil. Roughly chop the drained oysters or mussels and return them to the reserved oil.
⏱️ 3 min - 2
In a large pan, melt the 4 tablespoons of butter over medium heat. Add the finely diced shallot, minced garlic, and 1/2 teaspoon of red pepper flakes. Sauté until the mixture is fragrant, about 2 minutes.
⏱️ 2 min - 3
Stir in the 3 tablespoons of heavy cream and 1 cup of very finely chopped parsley. Mix until all ingredients are well incorporated. Grate 2 tablespoons of fresh Parmesan cheese into the mixture and stir until melted. Remove the pan from the heat.
⏱️ 3 min - 4
Add the chopped oysters or mussels and their reserved oil to the pan. Add a squeeze of lemon juice and mix well to incorporate all ingredients. Season with salt and black pepper to taste.
⏱️ 2 min - 5
Transfer the creamy oyster/mussel mixture to a serving dish. Serve immediately with crusty bread. Optionally, top with additional grated Parmesan cheese and red pepper flakes to taste before serving.
⏱️ 1 min