Baked Oysters Melanie


Baked Oysters Melanie

Course Appetizers
Keyword Cooking, Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 people
Author Daniel


  • 1/2 cup Champagne or other dry sparkling wine
  • 1 cup heavy cream
  • 1 tablespoon flour
  • 2 tablespoons butter room temperature, barely firm
  • 24 live oysters shucked with nectar; retain bottom shells
  • 12 ounces brie 24 slices (1/8 inch each) to top oysters
  • 2 tablespoons fresh dill chopped
  • pinch sea salt
  • dash fresh ground pepper
  • 4 cups rock salt
  • Lemon wedges and dill sprigs for garnish


  • Preheat oven to 400 degrees.
  • Spread the rock salt on a baking sheet and arrange the oyster shells on the salt. The salt helps distribute the heat and stabilizes the oysters.
  • Combine champagne and cream in a saucepan. Reduce over medium heat to about 1 cup, about 10 minutes. Blend the flour into the butter and add mixture a little at a time to the champagne cream while stirring constantly until the mixture thickens. Season with sea salt, pepper and the chopped dill or tarragon.
  • Remove the sauce from the heat and reserve.
  • Heat oysters and their nectar in a saute pan 3-5 minutes until the edges of the oysters begin to curl.
  • Put an oyster in each shell, spoon 2 teaspoons of sauce over each and top with a slice of brie.
  • Bake oysters 3 to 5 minutes or until the sauce is bubbly and the cheese is melted and browned.
  • Arrange oysters on the serving plates and garnish with lemon and fresh dill sprigs. Serve with warm crusty bread and remaining Champagne.


Source: McCormick & Schmick’s Seafood Restaurant Cookbook
Substitute: You can substitute 1 Tablespoon chopped fresh tarragon for the dill for stronger anise flavor.
Preparation time: 20 minutes (depending on how fast you can shuck oysters).

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