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.
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.
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