Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Stuffed Oysters with Herb Salad https://www.metro.ca/userfiles/image/recipes/huitres-farcies-salade-herbes-7127.jpg PT15M PT10M PT25M
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.
4
0 0 0 0
24 caraquet oysters 1 Tbsp. (15 mL) butter 4 green onion 2 cups (500 mL) Arugula 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
Stuffed Oysters with Herb Salad

Stuffed Oysters with Herb Salad

Rate this recipe
0 Vote
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 24
    caraquet oysters
  • 1 Tbsp.
    (15 mL)
    butter
  • 4
    green onion
  • 2 cups
    (500 mL)
    Arugula
  • 0.500
    parsley, chopped
  • 2
    garlic cloves
    You might like:

    Flyer Deal  (1)
    ORGANIC CELERY

    ORGANIC CELERY

    $3.99 ea.

    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 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
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    BASSO OLIVE OIL

    BASSO OLIVE OIL

    $8.99 ea.

    1 L


  • 1 Tbsp.
    (15 mL)
    white wine vinegar or white balsamic vinegar
    You might like:

    Flyer Deal  (1)
    SAVE $2.50
    BRAGG APPLE CIDER VINEGAR

    BRAGG APPLE CIDER VINEGAR

    $6.99 ea.

    946 ml OR GT'S KOMBUCHA 1.4 L SELECTED VARIETIES



  • Salt and pepper
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.