The gorgeous textures of this dish are created by topping fresh oysters with cream, Gruyère cheese and breadcrumbs.
SERVES 2
- 8 fresh oysters, shucked
- 15g butter
- 1 shallot, finely chopped
- 1 tsp fresh chopped chervil or parsley
- 150ml double cream
- Salt and black pepper
- 30g Gruyère cheese, grated
- 1 tbsp breadcrumbs
- Preheat the grill. Arrange the oysters in the bottom half of the shells and place on a baking sheet.
- Melt the butter in a small pan and add the shallot. Cook until soft. Stir in the chervil, cream and seasoning to taste.
- Place a spoonful of the sauce on top of each oyster, and sprinkle with the cheese and breadcrumbs.
- Grill until golden brown. Serve with a watercress salad and crusty bread.