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Baked Oysters Au Camembert
print recipe
Cook time:
2 to 4

These gorgeous baked oysters on the half shell are smothered in French camembert, a white wine mixture and broiled in the oven. The cheese sauce can also be made ahead of time as it needs to be refrigerated for at least 6 hours, so when it's time to cook dinner, you only need about 10 minutes in the kitchen.


  • The oysters

    • 1/2 quart heavy cream
    • 2 tablespoons white wine
    • 8 ounces brie cheese, cut into 1-inch blocks
    • 2 tablespoons egg yolk
    • 1 small bunch parsley, chopped
    • 1 teaspoon garlic, microplaned
    • 1 shallot, julienned
    • 24 oysters on a half shell
    • 2 large boxes rock salt
  • Beurre Manie

    • 1/2 cup flour
    • 1/2 cup softened butter


For the Camembert Sauce:

  1. In a large pot, bring the cream and white wine to a boil. Add the brie, one block at a time. Stir gently until melted.
  2. Add the beurre manie (recipe provided below). Using a hand mixer, mix on medium speed until evenly incorporated.
  3. Make sure sauce is hot, but not boiling. Slowly add the 2 tablespoons of egg yolk.
  4. Remove from heat and allow to cool to room temperature.
  5. Once cooled, add parsley, garlic and shallots. Refrigerate for 6 hours or until mixture hardens.

For the Beurre Manie:

  1. In a large bowl, add flour and butter.
  2. Knead together with hands until the flour is coated in butter, creating a dough.

To compose the oysters:

  1. Set oven to Broil.
  2. On a large pan sheet, cover bottom with a layer of rock salt. Set oysters face up on rock salt, so they don’t fall over.
  3. Using a spoon, cover each oyster with the brie sauce.
  4. Place oysters in the oven until the cheese caramelizes, approximately 5 to 7 minutes.
  5. Serve immediately.