Oysters au Gratin

  • Preparation 45 MIN
    Cooking 15 MIN
  • Servings 6



  1. With an oyster knife and a thick cloth, shuck oysters and remove meat from shells. Place hollowed shells on a baking sheet covered with crumpled aluminum foil or coarse salt to stabilize shells. Place oysters in a sieve over a bowl. Keep juices. Refrigerate, if necessary.
  2. In a saucepan, soften onions in butter. Sprinkle with flour and cook for 1 minute, stirring constantly. Add pastis and bring to a boil, stirring with a whisk. Add cream, milk and reserved oyster juices. Bring to a boil. Add spinach, arugula and parsley, and cook, stirring constantly, until greens have wilted. Season with salt and pepper.
  3. With the rack in the upper third position, preheat the oven’s broiler.
  4. In a bowl, combine Parmesan and breadcrumbs.
  5. Fill each shell with cream mixture and top with an oyster. Sprinkle with Parmesan mixture.
  6. Bake for about 4 minutes or until topping is lightly browned. Serve immediately.

To help you with this recipe

Oyster Set

The RICARDO oyster set was specially designed for shellfish lovers! It comes with a convenient oyster holder with a non-slip coating and finger guard, providing for safe shucking. The sturdy bevelled blade of the oyster knife lets you easily tackle the toughest oyster shells.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 247  
Total Fat 18.8 g  
Saturated Fat 11 g  
Sodium (salt) 289 mg  
Carbohydrates 10 g  
Fibre 1 g  
Protein 7 g