Roquefort oyster gratin


  • 100g of Roquefort cheese
  • 16 oysters
  • 20cl crème fraîche
  • 50g of bread crumbs
  • Chives
  • Coarse salt


  • Open up the oysters and empty them into their water.
  • Preheat the oven to 200 °C (gas mark 6).
  • Distribute the coarse salt all over an oven-safe dish, then places the full oyster shells.
  • Grate the Roquefort on top of the oysters then add a teaspoon of crème fraîche to each oyster. Sprinkle chives and then the breadcrumbs over the whole.
  • Bake for 10-15 minutes, or enough to brown the oysters.

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