Ostriche Gratinate – Gratinéed Oysters

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Although I most prefer oysters to be eaten raw with just a hint of black pepper, this recipe offers a more festive and luxurious approach.

Serves 2 – 4

  • 12 oysters in shells
  • 1/2 C. mascarpone cheese
  • Kosher or sea salt
  • Freshly ground black pepper


Line a baking dish that will hold 12 oyster shells, with coarse sea or kosher salt.

Scrub and open the oysters; reserving their liquors. Loosen the flesh of each oyster and place the body in the larger curved shell. Position the shell in the baking dish.

Place a small dollop (1-2 tsp) of mascarpone cheese on top of the oyster. Season with freshly ground black pepper and a mere dash of salt (the oysters may be salty).

Position oven rack about 3 inches from broiler and turn it on. Broil about 1 minute to warm the oysters and melt the cheese. Serve immediately.

Option: add a small amount of sauteed shallots or leeks to the mascarpone