Roasted Oysters Stuffed with Lemon & Star Anise

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 8 servings



Place lemon zest in small saucepan; pour in enough water to cover and bring to boil. Drain lemon zest;
set aside. Preheat oven to 375°F. Bake diced bread on baking sheet for 3 minutes; set aside.

In saucepan, melt butter; cook onions until slightly softened. Add vermouth, scraping up browned bits with wooden spoon; cook until all liquid evaporates. Stir in lemon zest, lemon juice, parsley and star anise. Set aside.

In bowl, mix egg yolks with bread; mix in onion mixture. Shuck oysters; detach oysters from bottom shell. Spoon half of the stuffing into bottom of shell, then return oysters to shell; top with remaining stuffing. Increase oven temperature to 400°F. Place on parchment paper-lined baking sheet; bake until oysters curl and stuffing is lightly browned, about 5 minutes.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 1 g
  • Sodium 75 mg
  • Sugars 2 g
  • Protein 3 g
  • Calories 80
  • Total fat 5 g
  • Cholesterol 65 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g
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Appetizers & Snacks

Roasted Oysters Stuffed with Lemon & Star Anise