Chorizo Oysters au Gratin

Chorizo Oysters au Gratin

  • Preparation 30 min
  • Cooking 10 min
  • Makes 24 oysters
Featured in RICARDO Magazine HOLIDAY 2015 (p. 60)
  • Nut-free
  • Gluten-free
  • Egg-free



    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 2 tbsp (30 ml) olive oil
    • 1/4 cup (60 ml) white wine
    • 1 tomato, grated (see note)
    • 2 oz (55 g) dry chorizo, finely diced
    • 2 tbsp chopped fresh parsley
    • 24 oysters, scrubbed clean
    • 1 1/4 cups (125 g) grated sharp cheddar cheese
    • Salt and pepper


Note from Ricardo

Grating a tomato is a quick way to process the juice and flesh. Cut the tomato in half horizontally. Over a shallow dish, grate each half on the flesh side, right up to the skin (which you then discard). A medium tomato provides about ½ cup (125 ml) of juice and pulp.

Personal Note

To help you with this recipe

RICARDO Oyster Set

RICARDO Oyster Set

39.99 $

The RICARDO oyster set was specially designed for shellfish lovers! It comes with a convenient oyster holder with a non-slip coating and finger guard, providing for safe shucking. The sturdy bevelled blade of the oyster knife lets you easily tackle the toughest oyster shells.

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