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.
OYSTERS AU GRATIN WITH PARMESAN CHEESE
Time: 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.
- Open the oysters and discard the first juice.
- Next, arrange the oysters on a plate or dish.
- On each oyster put garlic, shallot, a little white wine and a teaspoon of fresh cream.
- Finish with a little Parmesan cheese.
- Preheat your oven to 200°C (gas mark 6-7) for 10 minutes.
- Add the oysters and cook for 15 minutes.
- 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
- 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.
- 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.
- In each shell, place a bed of endive, an oyster and the rest of your lemon zest.
- 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
- 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.
- In a saucepan, melt the Roquefort cheese with the cream.
- Once melted, add pepper and parsley.
- Pour sauce over each oyster until covered, then sprinkle with breadcrumbs.
- Grill for about 10 minutes.
FRESH OYSTERS WITH RASPBERRY
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
- Open the oysters and empty them of their first water; put them in a dish. Keep in a cool place.
- 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.
- Rinse, dry and roughly crush the raspberries. Arrange a bed of coarse salt on four plates.
- 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.
- Sprinkle with raspberries.
- 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).
- 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.
- Meanwhile, open the oysters, discard the first water and place them in a baking dish.
- 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.
- 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
- Open the oysters, remove them from their shells (keep one half of each shell). Collect their water and filter it.
- Put the oysters in a saucepan with the white wine and the filtered water.
- Heat over medium heat, and as soon as the liquid simmers, poach for 2 minutes. Drain the oysters, reserving the cooking juice.
- 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.
- Add the cream, salt and pepper and cook for 10 minutes over low heat.
- Preheat the oven to 180°C (Th 6).
- 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.
- Put the coarse salt on the baking sheet, to wedge the shells. Set the oven to broil and broil for a few minutes.
- Serve immediately.