Stuffed Oysters and Mussels with Gruyère Butter

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 12 fresh oysters
  • 24 fresh mussels
  • 4 cloves garlic, finely chopped


Combine washed and “bearded” mussels with finely chopped garlic, shallots and dry white wine in a small saucepan. Cover and steam open. Remove top shells from mussels and arrange mussels on a baking tray with fresh raw oysters from which you have removed the top shells.

Reduce wine and shallot mixture to half the original quantity over a high heat