It was a mild late summer day on the French Atlantic coast when we set off for the Cité de l’Huître in Marennes. Our curiosity about oysters and the secrets of their preparation led us there. The charming director of the interactive oyster museum not only taught us the tricks of opening oysters (without any gloves or complicated equipment). She also gave us a special recommendation especially for children and all those who want to gently approach the subject of oysters: huîtres gratinées – oysters au gratin. A real revelation!
The oysters of Marennes-Oléron
Before we get to the recipe, a little excursion into the world of Marennes-Oléron oysters. This 3,000-hectare area on the French Atlantic coast, to the left and right of the Seudre River and on the Ile d’Oléron, has made a name for itself as an oyster paradise. Thanks to the unique combination of freshwater rivers and the Atlantic Ocean, the basins here offer ideal breeding conditions for oysters of incomparable taste. The Marennes-Olérons oysters bear the PGI (Protected Geographical Indication) label and the French Label Rouge quality label. They are available as Fine de Claire, Fine de Claire Verte, Spéciale de Claire and Pousse en Claire.
Recipe: oysters au gratin
Ingredients:
12 fresh Marennes Oléron oysters
50 g breadcrumbs
2 tbsp finely chopped parsley
50 g melted butter
Salt and pepper to taste
Lemon slices for garnish
Instructions:
1. prepare the oysters: Carefully open the oysters with an oyster knife. The oyster meat should remain in the lower shell while the upper shell is removed. Preserve the water in the oyster as much as possible.
2. make the gratin mixture: In a bowl, mix breadcrumbs, parsley and melted butter. Season with salt and pepper.
3. top oysters: Carefully place each oyster on the oven rack. Other recipes recommend cooking on a baking tray, stabilising the oysters with aluminium foil or heaps of salt. If you’re a bit handy, you can save both and cook the oysters au gratin on an oven rack like we did. Put a teaspoon of the gratin mixture on each oyster.
4. Preheat the oven: Preheat the oven to 220°C. 5.
5. gratinate the oysters: Place the oven rack in the preheated oven and bake the oysters for about 10 minutes until the crumbs are golden brown.
Serve: Carefully transfer the oysters au gratin to a serving plate, garnish with lemon slices and serve immediately.
Our recommendation:
These oysters au gratin are a real treat for the palate and make an excellent starter or highlight on a festive buffet. Accompanied by a glass of crisp white wine or, for the more adventurous, a glass of crémant or champagne, they are guaranteed to be the star of the evening.
To finish
Still hesitant? Dare to try oysters! Whether raw or au gratin, we have learned that there is hardly anything more delicious. As soon as you taste the oyster, you feel transported to the sea. And who knows, maybe one day you’ll find yourself in the Cité de l’Huître and get first-hand oyster tips. Bon appétit! 🦪🥂