Parmesan-Shallot Baked Oysters

4 - 6


Without Eggs Without peanuts Without nuts

Nutritional Facts Per Serving

11 g
3 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 200
  • Lipides 14 g
    • Saturated fat  6 g
  • Cholesterol 65 mg
  • Sodium  11 mg
  • Carbs 3 g
  • Protein 11 g


  • about 2 cups (500 ml) coarse salt
  • 24 fresh oysters (in shells)
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) finely diced shallots
  • 1 cup (250 mL) white wine
  • finely grated zest of 1 lemon
  • 3 tbsp (45 mL) finely chopped fresh thyme, plus sprigs for garnish
  • 1/2 cup (125 mL) 15% table cream
  • 1/2 cup (125 mL) grated Parmesan cheese


  1. Preheat broiler. Cover bottom of large baking dish with a layer of coarse salt thick enough for oysters to nestle upright.
  2. Rinse oysters (in shells) under cold water. Using an oyster knife or other sturdy knife, open oysters; discard top shells. Keeping oysters inside bottom shells, slide knife under oysters to detach them from shells. Place oysters (in bottom shells) on bed of coarse salt.
  3. In small saucepan, heat olive oil over medium-high heat. Stir in shallots and sauté about 2 min., until softened. Pour in white wine; bring to a boil. Cook until wine is reduced by half; about 15 min. Add lemon zest, thyme and cream. Continue cooking another 5 min., until sauce thickens.
  4. Spoon 1 tbsp (15 mL) sauce onto each oyster and sprinkle with Parmesan. Broil oysters about 3 min., or until cheese turns golden. Garnish each oyster with small sprig of thyme. Serve with crusty bread and green salad.

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