Gourmet gratin oysters
Typically, you consume them raw, often accompanied by lemon, vinegar, and/or salted butter. Now, try the oysters au gratin! Here we offer a filling made with white wine, shallots, fresh cream, and grated cheese. This is a great opportunity to make your oysters slightly crunchy after a stint in the oven ;-)
Ingredients
Materials
- baking sheet, parchment paper, oven
Preparation
Open the oysters and remove the first and then the second water. Then place them on a baking sheet lined with parchment paper.
Sauté the minced shallots in olive oil. Add the white wine and cream, and let it reduce for a few minutes.
When the sauce has thickened, coat the oysters with it, then cover with grated cheese.
Bake for 15 minutes at 390°F (200°C).
And there you go, your gourmet gratin oysters are ready!
Observations
What makes gratin oysters different from raw oysters?
Gratin oysters are baked with a creamy sauce and cheese, giving them a crunchy texture and rich flavor, unlike the traditional raw oysters typically served with lemon or vinegar.
Can I use different types of cheese for gratin oysters?
Absolutely! While the recipe suggests grated cheese, you can experiment with different cheeses like Gruyère, Parmesan, or even a sharp cheddar for varied flavors.
How can I ensure my oysters are fresh for this recipe?
To ensure freshness, buy oysters from a reputable source, check for a clean shell, and make sure they are kept cold until you're ready to cook them.
Is it possible to prepare gratin oysters in advance?
Yes, you can prepare the oysters with the sauce and cheese topping in advance, then refrigerate them. Just bake them right before serving for the best results.
What can I serve with gratin oysters as a side dish?
Gratin oysters pair wonderfully with a light salad, crusty bread, or even a glass of chilled white wine to complement their rich flavors.
Nutrition
- Carbo: 0.4g
- Total fat: 2.1g
- Saturated fat: 1g
- Proteins: 1g
- Fibers: 0g
- Sugar: 0.1g
- ProPoints: 1
- SmartPoints: 1
Cookware
Attributes
PetitChef_Official
Rate this recipe