Stuffed Oysters

  • Serves

    serves 8


Author Ed Giobbi prefers clams or mussels to oysters for his La Vigilia menu; his daughter usually opts for oysters—simply because, she says, they're easier to open.


  • 1 stalk celery, trimmed and minced
  • 3 tbsp. butter, softened
  • 2 tbsp. minced fresh tarragon leaves
  • 5 tbsp. fresh bread crumbs
  • Salt and freshly ground black pepper
  • 16 oysters (such as blue points, malpeques, or kumamotos) on the half shell


Step 1

Set rack in the top third of the oven, then preheat the broiler. Combine celery, butter, tarragon, and 3 tbsp. of the bread crumbs in a medium bowl. Mix into a rough paste. Season to taste with salt and pepper.

Step 2

Loosen oysters from their shells with a paring knife. Smear about 1⁄2 tbsp. bread crumb mixture on each oyster, then sprinkle remaining 2 tbsp. bread crumbs on top.

Step 3

Arrange oysters on a baking sheet. Place in oven and broil until bread crumb topping is browned, about 2 minutes.

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