Gratinated oysters
Everything you need to know
Ingredients · Servings 4 people
- 8 oysters
- 60 g butter
- 1 clove of garlic
- 1 shallot
- 30 g breadcrumbs
- 2 tablespoons Parmesan cheese
- 2 tbsp chives
- a splash of Pernod
- 0.5 grapefruit (only the zest)
- pinch of pepper
Method · 15 min
- Preheat the oven to 190°C.
- Open the oyster shells with an oyster knife and a tea towel. Detach the oysters. Place them back in the bottom shells and place on a baking sheet filled with coarse sea salt.
- Finely chop the garlic, shallot, and chives.
- Melt the butter, add the garlic and shallot, and sauté for 2 minutes. Add the finely chopped chives.
- Pour a splash of Pernod into the pan and let it heat up well. Flambé the garlic, shallot, and chives.
- Remove the pan from the heat and mix in the breadcrumbs, the grated Parmesan, and the zest of half a grapefruit. Season to taste with pepper.
- Divide the mixture over the oysters. Bake the oysters in the oven for 10 minutes, or under the grill for the last few minutes if desired.
A light, mineral, and well-chilled Chablis. The freshness of this white wine pairs well with the briny and creamy flavors of the gratinated oysters.
Try a light, sparkling beer such as a Belgian witbier or a saison. The citrusy and slightly spicy notes of these beers pair well with the briny taste of the oysters and provide a refreshing contrast.
Try an alcohol-free sparkling wine or sparkling mineral water with a slice of lemon or lime. The bubbles and fresh citrus aroma will pair well with the gratinated oysters.
