Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Raw or cooked oysters give a sense of occasion to any menu.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2021



Using stiff brush, scrub oysters under cold running water. Using thick cloth or glove, hold oyster, curved part of shell down; insert oyster knife into small opening near hinge. Twist knife to break hinge; wipe blade clean. Reinsert knife and slide along underside of top shell to sever muscle; discard top shell, removing any grit or broken shell on oyster. Keeping oyster level to retain juices, slide knife under oyster to sever bottom muscle. Repeat with remaining oysters, wiping knife clean between each. Line ovenproof plate or baking dish with coarse salt (if desired) and arrange oysters on top. Refrigerate and set aside.

In heatproof bowl, whisk egg yolks with cider. Place bowl over saucepan of simmering water. Cook, whisking constantly, until mixture is foamy and has thickened, 5 to 7 minutes. Remove bowl from saucepan; stir in sour cream; season with salt and pepper.

Preheat oven to broil. Garnish reserved oysters with apple and fill with sabayon sauce. Broil until beginning to brown, about 3 minutes. Sprinkle with dill and serve immediately.

Nutritional facts PER OYSTER

  • Iron 0.7 mg
  • Fibre 0 g
  • Sodium 50 mg
  • Sugars 0 g
  • Protein 1 g
  • Calories 20
  • Total fat 1 g
  • Cholesterol 30 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g
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Appetizers & Snacks

Oysters au Gratin with Cider Sabayon