Oysters Blog Recipes

Oysters With Camembert

How to make Oysters With Camembert

Oysters With Camembert

There really is nothing better than baked,melting cheese, is there?
Well, there is when you pair that with an oyster. Even writing this has me yearning for probably the most comfortable way of eating oysters on Planet Earth as the cheese wraps around the salty muscle inside those shells to create an eating experience like absolutely not other.
Course Appetizer
Cuisine French
Keyword Camembert, oyster, oysters
Prep Time 20 minutes
Servings 4 People
Author Piret Ilver


  • 24 Normandy Oysters
  • 1 Camembert
  • 20g Butter
  • 2 tbsp Heavy Cream
  • Salt and Pepper to taste


  • Open oysters and remove them from their shells
  • Rinse shells, keeping oyster water
  • Poach flesh of the oyster in their juices for 1 minute
  • Return oysters to their shells
  • Pre-heat grill (or broiler)
  • Melt butter in asaucepan
  • Add chunks of you sliced cheese and melt
  • Stir in cream in it’s all smooth
  • Cover each oyster with mixture
  • Salt and pepper to taste
  • Place under the grill for 2 minutes or until the cheese is golden
  • Serve cheesy oysters


Pro Tip: Serve alongside some crusty garlic bread for dipping.
Check also How to make
Lukewarm Oysters With Lentil Coulis
Boisbrian Oysters

By Piret Ilver

Oysters are "affordable luxury" - always special, different in every corner of the world, and every moment while eating oysters is special. It should be mentioned that oysters are produced in an environmentally friendly way. Finally, there's no need to worry about calories whilst eating oysters! Oysters are an easy way to turn your regular dinner into a special one! There's no question where to travel next - take me somewhere close to oyster bars! These are all the reasons why I became an oyster-lover. Oysters and oyster-tourism is exactly what this blog is about.

One reply on “Oysters With Camembert”

Since it’s a good Friday, I bought plenty of oysters from the market this morning. And it looks this recipe is perfect for tonight’s dinner. Thank you, Piret!

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