Oysters au gratin from my dad

To be enjoyed as a starter or as an aperitif, here is a recipe that will certainly make even the most reluctant of us love oysters (yes, I was one of them!). Are you a fan of raw oysters? Let yourself be tempted anyway, you never know, you could be (very) pleasantly surprised ????

We list everything you need before you start.

Ingredients side

1 dozen oysters of size 2 or 3 according to your preferences – from Marennes-Oléron of course! 
1 shallot
30g of fresh ginger
Aromatic herbs (parsley, chives, chervil, etc.)
20 cl heavy cream
70 g grated Parmesan cheese
50 g grated Gruyère cheese
1 bottle of Pineau des Charentes rosé – direct from Fief du Moulin, our local winemaker

Material side

1 oyster knife – short and pointed blade
1 small chopper (or 1 slicing knife)
1 salad bowl
1 baking sheet
Coarse salt (or small pebbles that you can reuse next time!)

What to do

1/ Preheat the oven to 200°C.

2/ Slice the shallot, the fresh ginger and the aromatic herbs and mix them in a salad bowl.

3/ Open the oysters with a suitable knife and empty the oysters of their first water.

Tip: to avoid cutting your fingers and ending up in the emergency room, you can put on rubber gloves or fold a cloth in 4 to protect your hands well. We position our thumb on the blade of the knife for protection. We insert the knife on one of the sides of the oyster and we return the blade delicately, without forcing, in order to cut the muscle of the oyster. Leverage by moving the knife to open it delicately. Remove the juice and any remaining shells and reposition the flesh.

4/ Place the coarse salt (or small pebbles) on the baking sheet.

5/ Wed the oysters in the salt or pebbles so that they do not fall over in the oven.

6/ Spread the chopped herb mixture over the oysters.

7/ Add a teaspoon of fresh cream and a teaspoon of Pineau per oyster.

8/ Finish by sprinkling with parmesan and grated cheese.

9/ Bake for 15 minutes at 200°C.

10/ Put the oven on the grill position and let brown for 5 minutes.

Enjoy your oysters right out of the oven, accompanied by your chilled Pineau des Charentes.

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