Oysters a la Boston

This is a straightforward and accessible way of bringing a degree of sophistication and luxury to your dining table, the oysters, gruyere and butter combining to gorgeously silky effect, offset by the crunch of fried breadcrumbs. Variations you might wish to try include swapping the gruyere for parmesan or adding a dot of double cream.


  • Prep Time20 min
  • Cook Time7 min
  • Total Time27 min
  • Serving Size2
  • Course
    • Canape
    • Starter
  • Cooking Method
    • Grill


  • 3-4 slices of quality white bread
  • 4tbsp olive oil
  • White pepper
  • 12 oysters, shucked and removed from their shells (drain and reserve the deeper bottom shells)
  • 100g gruyere, grated
  • 25g unsalted butter, diced



Blitz the bread in a blender.


Heat the oil in a saute pan over a medium to high heat then add the breadcrumbs and cook for 1-2 minutes until crispy. Remove the breadcrumbs from the pan to a plate covered with a piece of kitchen paper.


Add a pinch of white pepper and a generous pinch of fried breadcrumbs to each reserved oyster shell, then place the oysters on top.


Sprinkle the oysters with gruyere and a few more breadcrumbs, then place a piece of butter on top.


Cook under the grill on a medium heat for 6-7 minutes then serve immediately.

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