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Les Marchés Publics de Montréal

Festive Oyster Duo

All recipes |  Appetizers

Festive Oyster Duo, Entrées
  • Perfect as appetizers, this duo of hot and cold oysters, created by Manuel of Filets Express is sure to please your party guests!


    Oysters and Festive Mignonnette Sauce

    • For 100 oysters
    • 1 c. rice vinegar
    • 1 tbsp. lime juice
    • 1 tbsp. minced shallots
    • 2 tbsp. finely diced jalapeño
    • 1 tbsp. sugar
    • 3 tbsp. chopped cilantro

    Oysters au Gratin

    • For 24 oysters
    • 1/3 c. finely grated Gruyere cheese
    • 1 tbsp. panko
    • Sriracha sauce (to taste)
    • 1 tbsp. fresh chopped chives


    Oysters and Festive Mignonnette Sauce

    1. Open each oyster and detach the flesh, leaving it in the shell. Set aside.
    2. Mix all the ingredients in a bowl.
    3. Sprinkle a few drops of the mignonette over each oyster.
    4. Enjoy!

    Oysters au Gratin

    1. Preheat the oven to broil.
    2. Open each oyster and detach the flesh, leaving it in the shell
    3. Set each oyster over each hole in a muffin tin to prepare and broil them.
    4. Sprinkle 2 to 3 drops of sriracha sauce onto each oyster (to taste), then a pinch of Gruyere and a pinch of panko.
    5. Broil the oysters until the cheese is grilled, about 5 or 6 minutes (or up to 8 minutes for larger oysters). Remove from the oven once the cheese has browned.
    6. Garnish with fresh chopped chives.
    7. Enjoy!

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