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Oysters au gratin with Quebec cheese and citrus zest
Oysters au gratin with Quebec cheese and citrus zest

Oysters au gratin with Quebec cheese and citrus zest

Preparation 10 minutes
Cooking time 20 minutes
Servings 12 oysters


  • 60 ml (1/4 cup) French shallot, thinly sliced 
  • 125 ml (1/2 cup) white wine
  • 250 ml (1 cup) 35% cooking cream
  • Salt and freshly ground black pepper
  • 30 ml (2 tbsp) breadcrumbs
  • Zest of 1 orange, grated
  • Zest of 1 lime, grated
  • 12 Beausoleil or Malpeque oysters, rinsed and scrubbed 
  • 125 ml (1/2 cup) Perron Swiss cheese, finely grated


  1. In a saucepan, cook the shallot and white wine over medium heat until reduced to 3/4.
  2. Add the cream and season with salt and pepper. Simmer until creamy and thick.
  3. Set aside.
  4. Preheat the oven broiler, leaving the door partially open.
  5. In a bowl, mix together the breadcrumbs and citrus zests.
  6. Set aside.
  7. Shuck the oysters.
  8. Place on a baking sheet lined with coarse salt or crumpled aluminum foil so they sit flat.
  9. Top each oyster with sauce.
  10. Sprinkle with cheese.
  11. Cook in the oven for 3 to 4 minutes, until the cheese is melted and starts to brown.
  12. Sprinkle with the breadcrumb mixture and broil for another 1 minute.
  13. Serve immediately.
Availability in stores