If you've only ever had oysters on the half shell, meaning in their raw state, this dish will be a real revelation. You must start off by cleaning the oysters very well, and then of course opening them, but be sure to save the "liquor" inside. Keeping the oysters in their bottom shells, a piquant sauce is poured over each and then they are sprinkled with grated parmesan and baked until what you have is perfection.
- 1 kilogram oysters (fresh)
- coarse salt
- 1 eggs
- ground black pepper
- mustard seeds (ground)
- 1 teaspoon whole grain mustard
- 2 stalks parsley (curled)
- parmesan cheese (to taste)
- 1 lemon (juice)
- Rinse the oysters with a brush and cold water and carefully open them.
- After opening the oysters, place them on a flat plate coated with coarse salt.
- Do not remove the liquid from the oysters au naturale (only from the oysters that will be baked).
- Preheat oven to 360°F.
- In a bowl, beat the egg. Add salt, pepper, and ground mustard and stir.
- Add 1 teaspoon of mustard, stir again, and add the chopped parsley.
- Carefully pour over the gratin oysters, and sprinkle with freshly grated Parmesan cheese. This is enough sauce for 4 large oysters.
- Bake for about 35 minutes to a gratin.
- For the oysters au naturale, just sprinkle with lemon juice and salt to taste.