Trio of Oysters by Rick Grant

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Serves 4 (per each oyster recipe)

Impress your guests with this delicious selection of warm oysters!


  • 2 dozen shucked oysters, per topping
  • coarse sea salt, for serving

Oysters mornay

  • 2 tablespoons butter
  • 2 tablespoons gluten-free cornflour
  • 2 cups milk
  • 100 g Havarti cheese, finely diced
  • 30 g Parmesan cheese, grated
  • pinch freshly grated nutmeg
  • salt and white pepper, to taste

Champagne oysters

  • 3 tablespoons walnut oil or olive oil
  • 2 leeks, white part only, cut into thin slices on the diagonal
  • 1½ cups champagne
  • 3 spring onions, thinly sliced
  • salt and white pepper, to taste

Cheesy oysters Kilpatrick

  • 1 teaspoon butter
  • 3 rashers gluten-free bacon, diced
  • 3 tablespoons gluten-free
  • Worcestershire sauce
  • 1 teaspoon tomato paste
  • 100 g Havarti cheese, finely diced
  • 2 tablespoons fresh parsley, chopped


  1. To make the oysters mornay, melt the butter in a heavy-based saucepan over medium heat. When melted, add the cornflour. Cook for a few minutes, stirring continuously. Pour in half the milk and whisk to combine. Add the rest of the milk and continue stirring until the sauce thickens. Add the cheeses, nutmeg, salt and white pepper. Continue stirring until the cheese has melted. To cook the oysters, heat a grill to high. Assemble on the grill pan or oven tray and check each oyster for any shell grit and remove (do not rinse the oysters). Spoon the sauce over each oyster and grill until the tops just start to turn golden and serve.
  2.  To make the champagne oysters, remove the oysters from the shell and place on a plate. Reserve all the oyster liquid. Wash the shells and pat dry with paper towels. Line a platter with coarse sea salt and place the clean oyster shells on top. Heat the oil in a fry pan over medium heat and fry leeks for 3–4 minutes or until softened. Divide the leeks between the oyster shells.  Add the champagne to the fry pan and stir over medium heat. Add the spring onions and increase heat to high and allow to reduce by half. Add the oysters and the reserved liquid and fry for 30 seconds.  Season with salt and pepper. Place an oyster on top of the leek-filled shells and spoon over the stock and serve.
  3.  To make the cheesy oysters Kilpatrick, melt the butter in a heavy-based fry pan, then add the bacon and fry for 5 minutes. Add the Worcestershire sauce and tomato paste and mix through with a wooden spoon. Remove from heat. Put the mixture over each oyster, then place some grated cheese on top. Grill until the cheese has melted and becomes golden and serve.


Nutritional Analysis

Per serve:

Oysters mornay: fat 25 g, saturated fat  15 g, protein 29 g, carbohydrate 20 g, sodium 673 mg, energy 1726 kJ (413 Cal), GI low

Champagne oysters: fat 16 g, saturated fat 16 g, protein 12 g, carbohydrate 4 g, sodium 301 mg, energy 1115 kJ (266 Cal), GI low

Cheesy oysters Kilpatrick: fat 15 g, saturated fat 8 g, protein 23 g, carbohydrate 4 g, sodium 1115 mg, energy 1023 kJ (245 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.