Oysters French Recipe

Shuck and season

If oysters are not already shucked, shuck them carefully over a bowl to retain their liquor. Place each oyster in its deep half shell (or in small ovenproof dishes). Reserve about 2–3 tablespoons of oyster liquor for the sauce; discard any gritty bits. Lightly season each oyster with a pinch of the listed salt and a small grind of black pepper.

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tablespoons of the unsalted butter. Add the minced shallots and cook gently for 2–3 minutes until translucent but not browned. Add the minced garlic and cook for 30 seconds until fragrant.

Deglaze

Pour in the dry white wine and bring to a simmer. Scrape any fond from the pan and reduce the wine by about half, about 2–3 minutes.

Build sauce

Lower the heat to medium-low and add the heavy cream and the reserved oyster liquor. Stir to combine and bring to a gentle simmer — do not boil vigorously. Whisk in the Dijon mustard, Worcestershire sauce, lemon juice, the remaining 2 tablespoons butter (cut into pieces), salt and pepper. Simmer gently 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.

Finish sauce

Remove the pan from heat and stir in chopped parsley and chives. Taste and adjust seasoning (salt, pepper, or a few drops of lemon) as needed. If you like a little heat, stir in the optional hot sauce now.

Preheat the broiler (or oven to 450°F/230°C for baking). In a small bowl combine the Panko breadcrumbs with the melted butter and a pinch of salt; toss to coat. Spoon about 1–1½ tablespoons of the warm cream sauce over each oyster so the oyster is nestled in sauce. Sprinkle each oyster with a generous pinch of the grated Gruyère (about 1 tablespoon per oyster) and finish with a light sprinkle of the buttered Panko breadcrumbs.

Place the oysters on a baking sheet (sit them in an oven-safe pan rim or on a bed of coarse salt to keep them level). Broil on the top rack 4–6 inches from the element for 3–5 minutes until the topping is bubbling and golden brown. If using a 450°F oven, bake 6–8 minutes until bubbly and browned.

Remove oysters from the oven and let rest 1 minute. Transfer to a serving platter, garnish with additional chopped parsley or chives if desired, and serve immediately with lemon wedges on the side. Recommend serving with crusty bread or a simple green salad.