FOODLOVER magazine


Creamy Crunchy Oysters  

The gorgeous textures of this dish are created by topping fresh oysters with cream, Gruyère cheese and breadcrumbs.  

Creamy Crunchy Oysters 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  
  1. Preheat the grill. Arrange the oysters in the bottom half of the shells and place on a baking sheet.  
  2. Melt the butter in a small pan and add the shallot. Cook until soft. Stir in the chervil, cream and seasoning to taste.  
  3. Place a spoonful of the sauce on top of each oyster, and sprinkle with the cheese and breadcrumbs.  
  4. Grill until golden brown. Serve with a watercress salad and crusty bread.  

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.