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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 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
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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    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

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    $1.99 ea.

    SELECTED VARIETIES

  • 4
    green onions
  • 2 cups
    (500 mL)
    Arugula
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    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF U.S.A.

    DOLE SALADS

    DOLE SALADS

    2 for $5.00

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

    $3.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE

  • 0.500
    parsley, chopped
  • 2
    garlic cloves
  • 1/2 cup
    (125 mL)
    herbed chevre
  • 1/2 cup
    (125 mL)
    panko breadcrumbs
  • 1
    head lettuce
    You might like:

    Flyer Deals  (3)
    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF U.S.A.

    DOLE SALADS

    DOLE SALADS

    2 for $5.00

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

    $3.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE

  • 0.500
    basil, leaves only, minced
  • 0.500
    dill, coarsely chopped
  • 2 Tbsp.
    (30 mL)
    olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

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