Which wine pairs best with gratinated oysters?

A dry white wine, such as Chardonnay or Sauvignon Blanc, goes well with this dish.

Can the oysters be prepared in advance?

Yes, you can open the oysters and detach them from the shell, and prepare the breadcrumb topping and shallot and white wine sauce in advance. Bake the oysters just before serving.

Gratinated oysters with white wine and shallots

Name: Gratinated oysters with white wine and shallots
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 12 oysters; 1 white part of leek; 2 shallots; 300 ml dry white wine; Pepper and salt; 2 tbsp sour cream; 1 tsp cornstarch; 70 g Emmental cheese; 1 bag of coarse salt; Jar of fish roe or seaweed eggs

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45min

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Do you want to try making these gratinated oysters with white wine and shallots yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

12 oysters
1 white part of leek
2 shallots
300 ml dry white wine
Pepper and salt
2 tbsp sour cream
1 tsp cornstarch
70 g Emmental cheese

1 bag of coarse salt
Jar of fish roe or seaweed eggs

12 oysters
1 white part of leek
2 shallots
300 ml dry white wine
Pepper and salt
2 tbsp sour cream
1 tsp cornstarch
70 g Emmental cheese

1 bag of coarse salt
Jar of fish roe or seaweed eggs

Preparation method

How do you make this?

Open the oysters, catching the juice.

Detach the oyster by cutting through the adductor muscle, try not to damage them, clean the bottom shell and place the oyster back in it.

Finely chop the shallot and leek. Heat them together with the white wine. Let it reduce completely until all the wine is gone, then add the sour cream.

Mix the cornstarch with the strained juice from the oysters, add it to the preparation. Let it boil briefly.

Then add half of the cheese, taste and season with pepper and salt.

Spread over the oysters, sprinkle the rest of the cheese on top.

Arrange the oysters in a baking dish on a thick bed of coarse salt.

Set your oven to grill mode and let them gratinate for 10 to 15 min at 230°C.

Garnish with fish roe and serve on a decorated platter with coarse salt and pine branches.

Ready to serve!

The coarse salt can be reused. Let it cool and store it back in a jar.