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Cognac and Gruyere Oysters


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Cognac and Gruyere Oysters 0 Picture


  • 18 fresh shucked raw oysters on the half shell
  • 3 T butter, melted
  • 2 T minced shallots
  • 2 T cognac or brandy
  • 1 tsp chopped fresh tarragon (or ¼ tsp dried)
  • ¾ tsp cracked black pepper
  • 1/3 cup finely shredded Gruyere cheese



Step 1

Nestle oysters on coarse salt. In bowl, combine butter, shallots, cognac, tarragon and pepper; spoon over oysters. Sprinkle with Gruyere cheese. Broil until cheese is bubbly and light golden, about 4 minutes.

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