Baked Oysters with Triple Creme

Once the oysters are shucked and cleaned, this is an easy recipe – and a deliciously elegant one. Can be served as an appetizer as well as a main dish.


16 medium to large oysters (choose oysters of similar size to ensure equal cooking)
Black pepper to taste
Garlic powder to taste
Whole wheat crackers, crushed (about 1/2 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


Shuck oysters into a bowl; reserve liquor for oyster stew. Arrange empty shells in a baking pan, propping them up with rock 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 and bake at 400 degrees F for 20 to 25 minutes. These oysters are tastiest when moist but not too juicy.

Cooking & Recipes


Serves 2, teases 4.

Preparation Method

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