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huitre chaude au four

Baked Oysters recipe

For this recipe I count 2 oysters per person but you are free to add more if you wish.
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Prep Time:20 minutes
Cook Time:5 minutes
Total Time:25 minutes
Course: Appetizer, Starter
Cuisine: French
Servings: 6 servings

Ingredients

  • 12 large oysters
  • 3 finely chopped shallots
  • Dry white wine (1 teaspoon per oyster)
  • 1 lemon juice (a few drops per oyster)
  • Fresh cream (1 teaspoon per oyster)
  • Black pepper
  • Chopped flat-leaf parsley or chives (optional)
  • Breadcrumbs
  • 1 teaspoon butter

Instructions

  • Prepare the stuffing in advance. Brown the previously chopped shallots in a little butter.
    When they start to brown a bit, add the white wine, lemon juice, pepper and parsley.
    Let reduce then remove from heat. Add the crème fraîche, mix well and set aside.
  • Open all your oysters using a knife or ask your fishmonger to do it for you. It is best to do this at the last minute or a few minutes before preparing them.
  • Preheat your oven in grill mode.
  • Remove the oysters from the shells and drain the water a little. Place them flat on your oven rack.
  • Place a teaspoon of stuffing in each of the oysters and sprinkle breadcrumbs on top.
  • Bake for 3 to 6 minutes at high temperature, just long enough for the breadcrumbs to brown.