Oysters au gratin with leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 25
Baking 20
Portions 4
Freezing No


  • 24 oysters
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 chopped garlic clove
  • 45 ml (3 tablespoons) of butter
  • 15 ml (1 tablespoon) of white wine
  • 125 ml (1/2 cup) of 35% cream
  • 30 ml (2 tablespoons) of breadcrumbs
  • 60 ml (1/4 cup) of grated Gruyère cheese
  • Salt and pepper up to taste
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  • Open oysters, remove flesh, set aside and keep its juice and shells. In a casserole, brown leeks and garlic into butter. Add white wine, oysters juice an cream. Reduce of an half.
  • Preheat oven grill.
  • Add oysters to leeks sauce, cook for a minute. Fill each shells with an oyster and garnishing. In a bowl, mix breadcrumbs with Gruyère cheese, salt and pepper. Spread each oyster with mixture. Brown in the oven.
  • Serve right away.

Chef's notes