As a passionate resident of Florianópolis, I’m excited to share a piece of my adopted home with you through a local culinary favorite: gratin oysters. With my roots now firmly planted in this vibrant city, known as Floripa to those who cherish it, I bring to you a recipe that captures the essence of our renowned oyster culture. Here, where about 80% of Brazil’s oysters are produced and celebrated annually at a dedicated festival, you’ll find gratin oysters as a staple on the menus of many local seafood restaurants.
Ingredients for gratin oysters
- Oysters: The star of the dish, sourced fresh.
- Onion: Adds a subtle sharpness.
- Butter: For richness.
- Dry white wine: Enhances flavor with acidity.
- Flour: Thickens the sauce.
- Milk: Creates a creamy base.
- Miso: A unique twist that adds depth.
- Cream cheese: Provides creamy texture and richness.
- Ground pepper: For a bit of spice.
- Nutmeg: A hint of warmth.
- Parsley: For freshness.
- Freshly ground Parmesan cheese: Adds a salty, umami kick.
- Salt: To taste.
- Coarse salt: Helps stabilize the oysters during baking.
How to prepare gratin oysters
- Steam the oysters: Begin by steaming the oysters to open them. Wash the oysters thoroughly, and if necessary, use a brush to remove any dirt. Place them in a large pot with a small amount of water, sprinkle with salt, and cover. Heat until they open.
- Prepare the oysters: Once opened, remove the oysters from their shells, retaining the deeper half for filling. Arrange them on a baking tray lined with coarse salt for stability.
- Make the cream sauce:
- Start by finely chopping the onion and sautéing it in butter until translucent.
- Add the white wine, allowing it to reduce and intensify in flavor.
- Introduce more butter and flour, cooking for around 2 minutes before gradually adding cold milk while continuously whisking to avoid lumps. The sauce will thicken as it heats.
- Incorporate the miso, cooking for at least 4 more minutes while stirring consistently.
- Blend in the cream cheese until smooth, then season with salt, pepper, freshly grated nutmeg, and parsley.
- Assemble and bake:
- Fill the oyster shells with the prepared cream sauce.
- Generously top with freshly grated Parmesan cheese.
- Place under the broiler in the oven until the topping is golden and bubbly.
Serve these gratin oysters immediately for the best taste and texture!
Enjoy crafting this dish, and if you decide to make it, don’t forget to share your culinary creation with me on Instagram @casacaroba. I’d love to see how it turns out!
PrintGratin Oysters
Ingredients
Scale
- 12 oysters
- 100 ml water
- 1/4 onion, finely diced
- 3 tablespoons butter
- 60 ml dry white wine
- 2 tablespoons flour
- 300 ml whole milk
- 1/2 tablespoon miso
- 100 g cream cheese
- Salt to taste
- Ground nutmeg to taste
- Ground pepper to taste
- Chopped parsley to taste
- Grated Parmesan cheese to taste
Instructions
- Place your cleaned oysters in a large pot, add water to the bottom of the pot, and season the oysters with salt. For the dozen oysters, you can use 1 tablespoon of salt. Cover the pot and cook over high heat until they open.
- Open the oysters, detach them from their shells, and place them in the deeper half of the shell. Arrange the oysters on a baking tray with a bed of coarse salt underneath to help stabilize them.
- In another pan, melt 1 tablespoon of butter and sauté the onion until translucent. Add the wine and wait for it to evaporate.
- Add the remaining butter and once it has melted and starts to foam, add the flour. Fry for about 2 minutes.
- Gradually add cold milk to the pan, stirring continuously with a whisk (making a béchamel sauce). Once all the milk is added, incorporate the miso and cook for about 4 minutes, stirring constantly.
- Add the cream cheese and mix well.
- Season with ground pepper, adjust the salt, add nutmeg and chopped parsley.
- Spoon the cream mixture over the oysters and top with grated Parmesan.
- Bake with the broiler on until the cheese is golden.
- Serve immediately!
