Oysters a la Mariniere


  • 18 sauce oysters
  • ½ glass Chablis or cider
  • 1 tablesp. chopped parsley
  • 1 tablesp. chopped shallots
  • 1 oz. fresh breadcrumbs
  • salt and pepper
  • 1 oz. butter
  • lemon juice


Beard the oysters and put the oysters with their liquor in a basin, pour the wine over and allow to stand for about 1 hr. Mix the parsley, shallots and breadcrumbs, and season to taste with salt and pepper. Arrange the oysters in a buttered fireproof dish, pour over a little of the liquor and wine and cover with the breadcrumb mixture. Place the remaining butter in small pieces on top. Bake in a fairly hot oven (375° F., Gas 5) for about 15 min. Squeeze a little lemon juice on top and serve in the dish.