Baked Oysters with Triple Creme
Discover how to make baked oysters with triple creme—a rich, elegant dish that’s simple enough for weeknights and impressive enough for special occasions.
By Yankee Magazine|Sep 27 2007|
Once the oysters are shucked and cleaned, Baked Oysters with Triple Creme is an easy recipe—and a deliciously elegant one that can be served as an appetizer or as a main dish. This dish is a winner for people who prefer not to eat their oysters raw.
Yield
2 to 4 servings
Ingredients
16 medium to large oysters (choose oysters of similar size to ensure equal cooking)
Rock or kosher salt
Black pepper, to taste
Garlic powder, to taste
Whole wheat crackers, crushed (about ½ cup)
2 ounces sherry
2 ounces lemon juice
1 cup finely chopped fresh mushrooms
French L’Explorateur cheese (Brillat Savarin or any other double- or triple-creme cheese will do, as long as it is mild)
Paprika, for dusting
Instructions
Shuck oysters into a bowl; reserve liquor for oyster stew. Arrange empty shells in a baking pan, propping them up with rock salt, kosher salt, or extra shells. Season the shells lightly with black pepper and garlic powder; place oysters in shells and season similarly. Sprinkle the oysters with cracker crumbs. Combine the sherry and lemon juice, and steep mushrooms in the mixture for a few minutes. Then spoon mushrooms onto the oysters. Top each oyster with a dollop of cheese. Dust with paprika. Bake at 400°F for 20 to 25 minutes; the oysters are tastiest when moist but not too juicy.
