Chef Burnell ShivelyProvencal RecipesStarter CourseTaste

Swaddled Oysters a Festive Recipe by Chef Burnell

I 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).

Endive Swaddled Oysters a Festive Recipe

Swaddled Oysters

blankChef Burnell
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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Starter Course
Cuisine French
Servings 3 people



  • 6 Special Grade Oysters at least grade 4
  • 3 Soup Spoons Oyster Liquor
  • 1 Soup Spoon Olive Oil
  • 3 Endives
  • 1 Soup Spoon Honey
  • 1 Soup Spoon Apple Cider Vinegar
  • 1 Soup Spoon Garum or Nuoc Mam (fish sauce)
  • freshly ground black pepper
  • 2-3 tbsp Pomegranate Seeds
  • 2-3 tbsp Unsalted Pistachios shelled


  • 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.
  • Mix the nuoc mam, vinegar and honey in a small bowl, 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.
Keyword Oysters, Seafood Recipes, Shellfish
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.

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Chef Burnell

Chef Burnell

An American raised in Surrey, England, Burnell has always had a huge appetite for life. She began her career as a textile designer in Como, Italy. She continued freelance in forty-three countries and five continents to lend her hand to many creative pursuits as a stylist, exhibiting fine artist, illustrator and lecturer.

She founded Littlebrook Cultural Management Inc. and ran the international art school ARTVENETO in Feltre, Italy, accredited by the University of Denver at Colorado. She made the sister-city-ship between Feltre in Veneto and Golden in Colorado. Twice, as the British representative, she painted at POOART for Peace in Slovenia, a program supported by the Slovenian government and UNESCO.

This passion for culture got significantly more scientific when she launched a natural fermentation remedy to America's wine, beer and cheese industries as Director of Marketing & Communications for a multi-national BioPharma company. When her children launched from the nest, she continued independently to research and develop the palette, both at her easel and in various VIP kitchens, furthering her understanding of health and food by getting certified as a Nutritional therapist.

In 2016, she came to Provence to register CHEF BURNELL at Le Lavandou in the Var. Since then, she’s been certified in Knowledge & Promotion of the Wines of Provence, was a delegate from the Var at Slow Food Terra Madre and has been a private chef for a great many wonderful clients, whether for business events or family meals in famous Châteaux and royal palaces, for dignitaries, celebrities and dedicated foodies alike. She also continues cooking up some oil painting commissions for private clients in France and the USA.

All the while, she diligently scouts out the most delicious and nutritious ingredients grown in the Var garden of Provence. You’re invited to join her on a wonderful feast of the senses through food, wine and painting workshops. Discover more about this talented chef on her website Chef Burnell.

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