5 from 1 vote

Boisbriand Oysters

Why not try your hand at some fancy French cooking?

Sometimes, indulging in a rich recipe is the best way to eat oysters. Treat yourself! You deserve it.

The slight bitter tone to most of theingredients is wonderfully balanced by the shallot and the oyster flesh and thebay leaf, as ever, does an awful lot of heavy lifting. Indeed, the aromaticdepth it offers the dish ensures nothing is ever too sweet or too sour,acting as the dish’s great leveler.

Servings 2 People

Prep Time 50

Ingredients

8 Oysters
3 Bay Leaves
1 Shallot
4 Cloves of Star Anise
tsp of Flour
tsp of Salted Butter
2 tbsp of Sherry (don’t need to use an Expensive Bottle!)
Salt and Pepper to taste
1 cup of Milk
1 tin of Crab Mate
250g of Gruyere Cheese (grated)
2 tsp Paprika

Instructions

Roughly chop the shallot
Mix that with milk, bay leaves, star anise, salt and pepper into a pot on low heat
Bring to a boil
As soon as it starts bubbling, take off the heat and let sit for 15 minutes
In another pot, melt butter over a low heat
Add flour to make a roux, making sure you keep sitting
Remove the solids out of your milk mixture
Add milk mixture into your roux
Stir until you make a white sauce
Add shery
Mix and turn down to lowest heat
Open oysters
Keep the shell the fresh is attached to plus the water inside
Line a baking sheet with coarse salt, creating a salt bed for each oyster
Place oysters on the sheet
Add crab meat shared over each oyster
Pour white sauce over oyster and crab
Grate cheese on top too plus aa dash of paprika
Place in a pre-heated oven at 180c (350f) for 15 minutes
Remove from oven and place under grill (broiler) until cheese is browned
Remove and serve!

Notes

Pro Tip: Top with some sprigs of fresh rosemary. Pair with a dry white wine.

Check also How to make

Oysters With Camembert

Lukewarm Oysters With Lentil Coulis

Author: Piret Ilver

Course: Appetizer

Cuisine: French

Keyword: Boisbriand Oysters, Oyster Recipe

Tools You’ll Need

For this recipe you’ll need a reliable oyster shucking knife and a cut-resistant glove for safe shucking. Serve them on a stainless steel oyster plate over crushed ice for the full experience. Need a knife? See my best oyster shucking knives guide.

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About the Author

Piret Ilver

Piret is the founder of HowToEatOyster.com and has spent years exploring oyster bars, shucking at home, and learning from master shuckers across Europe and North America. What started as a personal quest to overcome a fear of raw seafood turned into a passion for sharing oyster knowledge with beginners and enthusiasts alike. Every article is based on hands-on experience, research, and a genuine love for the craft of oyster appreciation.

Boisbriand Oysters