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Steamed Oysters with Fourme d’Ambert

This recipe for Steamed Oysters with Fourme d’Ambert has been reproduced courtesy of will introduce you to the fascinating world of traditional French cheeses. You can discover the wonders of the French cheeses and their histories and origins, but more importanly gives you the opportunity to taste and savour wonderful French cheeses - the well known and the not so well known - in the comfort of your own home.

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Ingredients for Steamed Oysters with Fourme d’Ambert

100 grams of Fourme d’Ambert cheese (click here for information)
Two dozen oysters
30 cl double cream
48/50 young spinach leaves
1 table spoon of Glenmorangie scotch or a similar brand
Salt and pepper

How to make Steamed Oysters with Fourme d’Ambert

  • Open the oysters carefully, preferably with an oyster knife, filter and save their juices.
  • Take them out of their shell.
  • Gently clean off any undesirable elements, temporally put them to one side to drain.
  • Wash the spinach leaves thoroughly. Soften them in a steamer for 30 seconds.
  • Put one oyster between two spinach leaves. Place on draining dish.
  • Next, prepare the sauce - take the cream and heat gently in a pan.
  • Grate the cheese and add to cream and then pour in the oyster juice and the whiskey.
  • Stir vigorously letting it reduce on a low flame to half its volume.
  • Season as desired and keep hot.
  • Just before serving use an appropriate pan to steam the oysters for a about a minute
  • Spread the sauce on a plate and arrange the oysters around the edge of the plate with the spinach elegantly placed in the middle.
  • Serve hot.

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