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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
24 caraquet oysters 1 Tbsp. (15 mL) butter 4 green onions 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
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4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 24
    caraquet oysters
  • 1 Tbsp.
    (15 mL)
    butter
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    SELECTED SIZES SELECTED VARIETIES

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    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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    SELECTED VARIETIES OR 1.99 EA.

  • 4
    green onions
  • 2 cups
    (500 mL)
    Arugula
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    $2.99 ea.

    SELECTED VARIETIES

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    $3.99 ea.

    PRODUCT OF ONTARIO

    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.99 ea.

    3 PK PRODUCT OF U.S.A.

  • 0.500
    parsley, chopped
  • 2
    garlic cloves
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    GARLIC

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  • 1/2 cup
    (125 mL)
    herbed chevre
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    150 - 250 g

  • 1/2 cup
    (125 mL)
    panko breadcrumbs

  • Salad
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    SELECTED VARIETIES

    GARDEN MEDLEY SALAD 340 g HEARTY GREENS SALAD 340 g

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    PRODUCT OF U.S.A.

    FRESH 2 GO AUTHENTIC GREEK SALAD

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    DELI SERVED 9.03/lb

    FRESH 2 GO KALE & QUINOA SALAD

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    DELI SERVED 9.03/lb

  • 1
    head lettuce
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    $2.99 ea.

    SELECTED VARIETIES

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    $3.99 ea.

    PRODUCT OF ONTARIO

    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.99 ea.

    3 PK PRODUCT OF U.S.A.

  • 0.500
    basil, leaves only, minced
  • 0.500
    dill, coarsely chopped
  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    white wine vinegar or white balsamic vinegar
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    250 ml 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.

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