Oyster Soufflé

OYSTERS SOUFFLE

For 1 dozen oysters
2 EGG WHITES
½ TSP DIJON MUSTARD
1 TSP CHIVES
1 TBSP FINELY GRATED PARMESAN

1. Preheat oven to 210C
2. If possible, bring eggs to room temperature
3. Whisk egg whites in a clean bowl until firm peaks form
4. Gently fold in remaining ingredients, being careful to keep as much air in the egg whites as possible
5. Spoon soufflé mixture onto 1 dozen oysters on the half shell
6. Bake for 5 mins to warm the oysters and brown the soufflé
7. Serve immediately