These creamy gratinated oysters are a warm, indulgent twist on a classic seafood favorite. Nestled back into their shells, the oysters are coated in a fragrant sauce made with shallot, garlic, white wine, and cream, then finished with a light layer of grated cheese. Quickly gratinated under the grill, they emerge bubbling and golden, with a rich aroma that contrasts beautifully with the briny character of the oysters. Served hot, they make an elegant starter or a festive appetizer.
Serves: 4 people
Ingredients
- 24 medium-sized cupped oysters (No. 3)
- 1 shallot, finely chopped
- 20 cl liquid cream
- 50 g grated Parmesan (or Emmental)
- 30 g butter
- 1 garlic clove, finely chopped
- 10 cl dry white wine
- 1 sprig of thyme
- Freshly ground pepper (no salt needed)
- Coarse salt (to stabilize the shells)
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