Stuffed Oysters with Herb Salad

Stuffed Oysters with Herb Salad
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 24

    caraquet oysters

  • 1 Tbsp.
    (15 mL)


  • 4

    green onions

  • 2 cups
    (500 mL)


  • 0.500

    parsley, chopped

  • 2

    garlic cloves

  • 1/2 cup
    (125 mL)

    herbed chevre

  • 1/2 cup
    (125 mL)

    panko breadcrumbs

  • Salad

  • 1

    head lettuce

  • 0.500

    basil, leaves only, minced

  • 0.500

    dill, coarsely chopped

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    white wine vinegar or white balsamic vinegar

  • Salt and pepper


Preheat oven to 450°F (230°C).

Shuck oysters and reserve bottom shells and oysters.

In a skillet over high heat, fry green onions in butter. Add arugula, parsley and garlic and cook for 4 - 5 minutes.

Place 24 half shells on a baking sheet.

Spoon some of the fried vegetables into each half shell, add an oyster, top with chevre and sprinkle with panko.

Bake 4 - 5 minutes or until browned.

In a bowl, toss salad ingredients. Season with salt and pepper.

In each plate, arrange 6 oysters on a bed of salad.

Source: Académie Culinaire

Wine and meal pairing

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Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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