French Oyster Gratin with Garlic Cream

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A beloved bistro classic from the French coast, oysters are topped with a fragrant garlic-cream sauce, melted Gruyère, and crisp breadcrumbs, then finished under the broiler until bubbling and golden. Served piping hot with toasted baguette, it makes an elegant starter that showcases the briny sweetness of fresh shellfish.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 3 gSugar
• 14 gProtein
• 520 mgSodium
• 320 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 8 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the oysters

• 12 fresh live oysters, scrubbed clean
• 2 cups coarse rock salt, for the baking sheet
• 1 lemon, cut into wedges, to serve

For the garlic-cream gratin

• 3 tbsp unsalted butter, plus 1 tbsp melted for the crumbs
• 2 shallots, finely chopped
• 3 garlic cloves, finely minced
• 1/2 cup dry white wine
• 2 tbsp Pernod or pastis (optional)
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/2 cup fresh breadcrumbs from a day-old baguette
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh chervil or tarragon
• 1/4 tsp cayenne pepper
• Fine sea salt and freshly ground black pepper, to taste

Directions

1. Preheat the broiler to high. Shuck the oysters over a bowl to catch their liquor, then place the shelled oysters back in their deep half-shells. Spread the rock salt on a rimmed baking sheet and nestle each shell into the salt to keep it level.
2. Melt 3 tablespoons of butter in a small saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes until translucent, then stir in the garlic and cook 30 seconds until fragrant.
3. Pour in the white wine and Pernod, if using, and simmer until reduced by half, about 2 minutes. Add the cream, cayenne, a pinch of salt, and a few grinds of black pepper, then simmer gently for 3 to 4 minutes until the sauce lightly coats the back of a spoon.
4. Stir the Gruyère, parsley, and chervil into the sauce until the cheese melts. Taste and adjust the seasoning, then spoon about 1 tablespoon of the cream mixture over each oyster, dividing it evenly.
5. Toss the breadcrumbs with the remaining 1 tablespoon of melted butter and scatter a generous spoonful over each sauced oyster.
6. Broil the oysters 4 to 6 inches from the heat for 3 to 5 minutes, watching carefully, until the topping is deep golden brown and bubbling.
7. Carefully lift each oyster from the rock salt with a small spatula and arrange on a warmed platter.
8. Serve immediately with lemon wedges and slices of toasted baguette to soak up the cream.

Cook’s Notes

• Always use the freshest live oysters available; shuck them just before assembling so the liquor stays bright and briny.
• The Pernod or pastis adds a classic French anise note; substitute with a splash of dry vermouth if you prefer.
• Watch the broiler closely as the breadcrumb topping can go from golden to burnt in under a minute.
• Pair with an ice-cold Chablis, Muscadet, or Sancerre to echo the mineral notes in the oysters.
• Chervil is the most traditional herb here, but tarragon or a mix of parsley and thyme works beautifully when chervil is out of season.

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