Swaddled Oysters a Festive Recipe by Chef Burnell
Chef Burnell Shively · Provencal Recipes · Starter Course · TasteI created this festive “swaddled” oyster recipe with vinegar, endives and pomegranate seeds. The cooked oyster recipe was inspired by ancient Roman cuisine, especially for producer par excellence Florent Tarbouriech from the Etang de Thau. Made with his famous “Special” oysters and their particularly sweet, iodized hazelnut flavour, this recipe also works wonderfully with our local Tamaris oysters from Seyne-sur-Mer in the Var. Choose your local oysters of a good size, at least size four (4).
Swaddled Oysters
Inspired by ancient Roman recipes, this baked oyster recipe is a tasty, sweet option that works great as a starter for any meal. These festive little delectable packages celebrate the season of giving. Serve warm.
Equipment
- oyster shucker and gloves or ask your fishmonger to do this. But you want to save the water!
Ingredients
- 6 special grade oysters at least grade 4
- 3 soup spoon oyster liquor
- 1 soup spoon olive oil
- 3 endives
- 1 soup spoon honey
- 1 soup spoon apple cider vinegar
- 1 soup spoon fish sauce Garum or Nuoc Mam
- freshly ground black pepper
- 2-3 tbsp pomegranate seeds
- 2-3 tbsp pistachios shelled, unsalted
Instructions
- Heat your oven to 200°C (400°F).
- Shuck the oysters, discarding their caps and catching most of their water (liquor) in a small bowl; detach them to turn gently over in their shell. Balance them on an oven grill for just 4 minutes. Take them out, carefully draining their juices into the bowl. Strain the juice. Set the oysters aside to cool.
- In a small bowl, mix the nuoc mam (fish sauce), vinegar, and honey, then the oyster juice.
- Cut the base off the endive and separate the leaves. Cut 2 cm down the middle so they will lay flat in the frying pan.
- Heat the oil over medium-high heat in a large, non-stick frying pan. Lay in the leaves and fry them covered for a couple of minutes, then remove the lid and cook until the edges brown, flattening and turning until they're soft and a bit translucent. Pour in the juice blend and shake the pan occasionally until the mixture has bubbled up and the leaves have caramelized. Take off the heat and put aside to cool.
- Now, wrap each oyster carefully in two endive leaves, the first leaf lengthways and the other across widthways, encasing the oyster entirely. Place them back in their shells. Keep warm on a rack in the oven, or serve immediately, topped with chopped pistachios and pomegranate seeds.
Tried this recipe?Let us know how it was!
Producer information:
La Maison Tarbouriech
Chemin des Domaines
34340 Marseillan, France
Producers of oysters and mussels
Hoteliers and restauranteurs.
More Recipes with Shellfish
Wasabi Seared Scallops with Tamari Butter
A tasteful seafood recipe that can be served as a first course or light main course with a salad.
Check out this recipe
Langoustine Cannelloni with Poached Naartjie Beurre Blanc
This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.
Check out this recipe
Shrimp Bruschetta with Fennel & Dill Salad
Prepare the fennel, dill salad first so that it is ready when the bruschetta is finished.
Check out this recipe
Curried Scallop and Lobster Ragoût
A delicious dessert created to be shared with friends and that tastes even better paired with wine!
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment