Huîtres, Moules, Praires, Farcies

Stuffed oysters, mussels or clams

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

Allow about eight oysters or ten mussels or clams per person, depending on their size and the rest of the meal. The remains of the garlic butter can be stored in the refrigerator and used with lamb, chicken, potatoes, beans and so on.


  • 48 oysters or 60 mussels or clams
  • 3 large cloves of garlic, halved</


Open the oysters or clams with an oyster knife or the mussels by steaming them according to the method. Discard one shell, choosing the flatter one, in the case of oysters, from each.

If you have a food processor, whizz the garlic, shallots and parsley to a speckled crumble. Alternatively, chop them together very finely. Add the butter to the garlic mi