Oysters - Casino Stuffing

Oysters - Casino Stuffing
  • 12 oysters
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 12


  • 7 Tbsp.
    (105 mL)

    white wine

  • 2


  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)


  • 5 tsp.
    (25 mL)


  • 2 tsp.
    (10 mL)

    extra virgin olive oil

  • 5 tsp.
    (25 mL)


  • 0.500

    red pepper, popped

  • 0.500

    green pepper, chopped

  • 1

    garlic clove, chopped

  • 1 Tbsp.
    (15 mL)

    fresh rosemary, chopped


Wash and open the oysters, keep the shells.

In a casserole, place the oysters and their juice. Add half the white wine, a shallot and season.

Cook over low heat 2 minutes. Remove the oysters from the cooking broth and set aside.

Mix the flour with butter and fold in with cooking juices to thicken the sauce.

In a frying pan, melt the butter and oil. Add the chopped shallot and cook 2 minutes.

Add the peppers and garlic and cook 3 minutes.

Deglaze with wine, add the chopped rosemary and season to taste. Cook another 2 minutes.

Spread the stuffing in the shells, add an oyster and mask with sauce. Bake in the oven 10 minutes at 375 °F (190 °C).

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007