Oysters with Lemon Zest

Featured by Château Pontet Reynaud in the International Wine Club.
Oysters with Lemon Zest


This amazingly fresh and zesty recipe by Mireille Guiliano is an exquisite example of minimal ingredients creating maximum flavor. Try pairing it with the Château Pontet Reynaud 2016 Graves Blanc.

Yield: 4
Prep Time: 25 Minutes
Cook Time: 22 Minutes


• 24 oysters, with their liquor
• 2 shallots, peeled but whole
• 6 tablespoons unsalted butter, cut into pieces
• Coarse salt for baking sheet
• Zest of 1 lemon
• Freshly ground pepper


Preheat the broiler. Open the oysters, remove them from the shells, and set aside, reserving their liquid. Strain the liquid (you should have 3/4 to 1 cup) to remove any stray pieces of shell.

Bring the liquid and shallots to a boil. Continue cooking until reduced by half.

Remove the shallots and whisk in the butter. Keep the sauce warm on top of a pan of simmering water or in a double boiler. Put the oysters back in their shells and place them on a baking sheet filled with coarse salt, which will keep them in place.

Sprinkle the oysters with lemon zest, some of the sauce, and season with pepper to taste. Broil until golden, 1 to 2 minutes. Serve immediately with a baguette to soak up the delicious juice.

Recipe sourced from frenchwomendontgetfat.com

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