Or how to sublimate your oysters…

The oyster is a fantastic product that will allow you to make simple and delicious recipes. Whether you are an experienced cook or a passionate amateur, we have selected for you simple recipes to sublimate this sea product.

Good appetite!


oysters au gratin with parmesan cheeseTime: 45 minutes | Serves 6 | Easy★☆☆☆

What you need: 36 oysters + 1 brick of 20 cl heavy cream + 1 clove of shallot + 1 clove of garlic + 20 cl of white wine + grated Parmesan cheese.

Let’s go!

  1. Open the oysters and discard the first juice.
  2. Next, arrange the oysters on a plate or dish.
  3. On each oyster put garlic, shallot, a little white wine and a teaspoon of fresh cream.
  4. Finish with a little Parmesan cheese.
  5. Preheat your oven to 200°C (gas mark 6-7) for 10 minutes.
  6. Add the oysters and cook for 15 minutes.
  7. Put the oven on the grill position and let it bake for 5 minutes.


oysters with endives and lemon

Time: 10 minutes | Serves 6 | Easy★☆☆☆

What you need: 6 oysters + 2 tablespoons of lemon juice + 1 teaspoon of hazelnut oil + pepper + 1 endive + 1 teaspoon of sunflower oil + salt

Let’s go!

  1. Open the oysters, remove the shells and poach them for a few seconds (about 15) in 40 cl of simmering water. Drain and set aside.
  2. Thinly slice the endive. Grate a little lemon to obtain zest in addition to the juice. Mix this juice with the endive, oils, half of the zest obtained, salt and pepper.
  3. In each shell, place a bed of endive, an oyster and the rest of your lemon zest.
  4. Serve and enjoy chilled!


oysters au gratin with Roquefort sauce

Time: 40 minutes | For 2 people | Easy★★☆☆

What you need: 12 oysters + 25 cl of fresh cream + breadcrumbs + parsley + pepper + 75 g of Roquefort cheese

Let’s go!

  1. Open the oysters, detach them and place them on absorbent paper. Once they are well dried, put them back in their shells and place them in an ovenproof dish.
  2. In a saucepan, melt the Roquefort cheese with the cream.
  3. Once melted, add pepper and parsley.
  4. Pour sauce over each oyster until covered, then sprinkle with breadcrumbs.
  5. Grill for about 10 minutes.


fresh oysters with raspberry vinaigrette

Time: 20 minutes | Serves 4 | Easy★☆☆☆

What you need: 2 dozen oysters + 12 fresh raspberries + coarse salt + pepper + 1 clove of shallot – olive oil + 6 tablespoons of raspberry vinegar

Let’s go!

  1. Open the oysters and empty them of their first water; put them in a dish. Keep in a cool place.
  2. Then peel and finely chop the shallot with a knife. Put it in a bowl and add the raspberry vinegar. Give a turn of the pepper mill. Let macerate for 30 minutes.
  3. Rinse, dry and roughly crush the raspberries. Arrange a bed of coarse salt on four plates.
  4. Place the oysters on the pan, wedging them well so that they do not spill. Garnish with raspberry and shallot vinaigrette and add a drop of olive oil to each oyster.
  5. Sprinkle with raspberries.
  6. You can serve!


hot oysters with curry

Time: 20 minutes | Serves 4 | Easy★☆☆☆

What you need: 36 oysters + olive oil + curry powder + pepper + 3 shallots + 1 tablespoon of fresh cream + parmesan cheese (you can also substitute with classic Gruyere).

Let’s go!

  1. Sweat the chopped shallots very quickly in a small saucepan for 1 minute, stirring constantly. Cover them with the wine; add pepper and curry powder. Let the liquid reduce over low heat.
  2. Meanwhile, open the oysters, discard the first water and place them in a baking dish.
  3. Remove the pan from the heat, let it cool a little, add the cream and the grated cheese, mix and pour 1 teaspoon of this mixture on each oyster.
  4. Bake under the broiler for a short time and serve.


oysters au gratin with white wine

Time: 50 minutes | For 4 people | Intermediate★★★☆

What you need 2 dozen oysters + 80 g of butter + 15 cl of white wine + 250 g of chamignon de paris + breadcrumbs + parsley + pepper + salt + coarse salt + 10 cl of semi-thick cream + 1 tablespoon of flour

Let’s go!

  1. Open the oysters, remove them from their shells (keep one half of each shell). Collect their water and filter it.
  2. Put the oysters in a saucepan with the white wine and the filtered water.
  3. Heat over medium heat, and as soon as the liquid simmers, poach for 2 minutes. Drain the oysters, reserving the cooking juice.
  4. Brown the drained mushrooms in 30 g of butter, add the flour and let them brown slightly. Moisten with the oyster cooking juice, stirring to bind.
  5. Add the cream, salt and pepper and cook for 10 minutes over low heat.
  6. Preheat the oven to 180°C (Th 6).
  7. Pour a base of sauce in each shell, an oyster on the sauce, chopped parsley, sprinkle with breadcrumbs and drizzle with the rest of the butter previously melted.
  8. Put the coarse salt on the baking sheet, to wedge the shells. Set the oven to broil and broil for a few minutes.
  9. Serve immediately.

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