Christmas Oysters Recipe

Serves/Makes: 8


  • 48 fresh oysters (in shells)
  • 4 tablespoons (60 mL) butter
  • 2 tablespoons (30 mL) extra-virgin oil
  • 4 shallots, finely minced
  • 4 garlic cloves, finely minced
  • 1 teaspoon (5 mL) 'herbs de Provence'
  • 4 tablespoons (60 mL) all purpose flour
  • 2/3 cup (160 mL) warm milk
  • 2/3 cup (160 mL) vegetable broth
  • 2/3 cup (160 mL) dry white wine
  • Salt and pepper, to taste
  • Few drops Tabasco sauce
  • 2 tablespoons (30 mL) butter
  • 2 tablespoons (30 mL) oil
  • 30 oyster mushrooms, cut into strips
  • Grated Cheddar cheese
  • Fresh parsley
How to cook Christmas Oysters:
  • Open-up oysters, reserving juice refrigerate both, oysters in half-shells and juice, separately.
  • Into a casserole, heat together 4 tablespoons (60 mL) butter and extra-virgin oil brown together shallots, garlic and 'herbs de Provence'.
  • Well stir in flour.
  • Stirring, pour in warm milk, vegetable broth, dry white wine and reserved oyster juice stir until boiling.
  • Lower heat to low simmer until smooth.
  • Salt, pepper and stir in Tabasco sauce.
  • Into a fry pan, in hot 2 tablespoons (30 mL) butter and oil, brown oyster mushrooms strips.
  • Preheat oven at 'broil'.
  • Stir mushrooms strips into sauce.
  • Evenly coat each oyster with sauce sprinkle with grated cheese.
  • Brown under broiler.
  • Decorate each oyster with fresh parsley and serve immediately.


Herbs de Provence: a mixture of rosemary, thyme, basil, marjoram and savory.

This recipe for Christmas Oysters serves/makes: 8

The Christmas Oysters recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Oysters (more Oysters recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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