Baked Oysters with Triple Creme


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.


Serves 2, teases 4.


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