> Retour à la liste des apéritis et recettes

Oysters gratinated with Floc de Gascogne

Ingredients for a cocktail:

  • 12 oysters, preferably type 2
  • 60 g of thick crème fraîche (about 1 spoon per oyster)
  • 10 to 12 cl of white Floc de Gascogne AOP
  • the juice of half a lemon
  • 2 handfuls of grated Emmental
  • breadcrumbs (optional)
  • pepper

Preparation of the recipe:

Step 1:
Open the oysters and drain the juice.

Step 2:
Preheat the oven to 180° in grill mode.

Step 3:
In a container, mix all the ingredients (except the breadcrumbs) with a spoon.

Step 4:
Empty the juice from the oysters again and place in a gratin dish (a baking dish). Spread the mixture over the oysters.
Sprinkle each oyster with breadcrumbs (optional).

Step 5:
Bake for 15 minutes until the oysters are golden brown.
We advise you to serve this starter hot or warm with a glass of white Floc de Gascogne.

Conseil :

You can vary the pleasures by replacing grated cheese with parmesan, adding a finely chopped shallot…