Oysters au Gratin


  • 2 dozen oysters
  • 1 1/2 cup bread crumbs
  • 5 tbsp butter
  • salt and pepper to taste
  • 1 tbsp minced onion
  • 1 clove garlic, finely chopped
  • 1/2 cup grated gruyere cheese
  • butter pats for topping


  • Preheat oven to 425. Shuck oysters, reserve the deep half of the shells. Set aside.
  • Heat 5 tbsp butter in a skillet; add onion, garlic, salt and pepper, saute 2-3 minutes. Add bread crumbs to pan until crumbs are moistened.
  • Spoon mixture into each of the oyster shells, top with the mixture, top with an oyster and cover with grated cheese. Top with a pat of butter.
  • Bake until top is browned.


Vintage Harbor Fish Market recipe from the Alfiero family archives, circa 1980.
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