Casually popping here after months to drop my recipe of oysters au gratin with parmesan in last minute before holiday celebrations! If I’m reappearing here for the occasion, it’s also because it’s thanks to this oysters au gratin recipe that I finally got to enjoy eating oysters, after something like two decades of failed attempts, despite my willingness to like those little creatures – don’t judge me. If you’ve never managed to like raw oysters either, please don’t give up just yet and give a chance to this recipe, maybe I’ll manage to make you change your mind.
All the oyster purists out there might not be fans of all these additional ingredients, but be reassured, their iodine taste is still pretty present, while their viscous texture is replaced by a slight crunch. The oyster water/lemon/shallot sauce will also remind the one that’s usually served with raw oysters and a good old slice of dark bread.
Quantity wise, you can go for 6 oysters per person for a generous appetizer. In case you can foresee some liver crisis by the end of the meal, then chill and just go for 3 oysters per person!
- 6 middle-sized oysters
- Juice of 1/3 lemon
- 1tbsp olive oil
- 1 shallot
- Salt & pepper
- One garlic clove
- 2tbsp panko crumbs
- 3tbsp grated parmesan
- Fresh chili (1cm)
- Fresh coriander
- 1. Preheat oven to 230C on grill mode. Open your oysters, then pour their water in a bowl. Place the parts with the mollusc on an oven tray - they should be stabilised. Add lemon juice, olive oil, minced shallot, salt and pepper to the bowl. Mix everything together.
- 2 In another bowl, mix the crushed garlic, panic crumbs, grated parmesan and finely minced chili together.
- 3. Take 1 or 2 tablespoons of liquid emulsion, and pour them on an oyster. Repeat the process for each. Then top them with the parmesan/panko/garlic mix.
- 4. Put in oven on grill mode for 5 minutes, until cheese is melted and oysters are slightly golden.
- 5. Top each oyster with fresh coriander and eat warm.