Oysters Béarnaise

Since I like the flavor of Béarnaise sauce, I thought to try something different with my oysters. I must have read through over 100 oyster recipes before deciding to originate my own recipe, and the results surpassed my expectations. I allowed 3 oysters per person as an appetizer, but you can certainly prepare more of them for a main course. My dozen oysters went quickly and I could have eaten a few more if it weren't for the generous portion of king crab that I served as a main course.
  • 1 dozen fresh oysters
  • 1 cup Béarnaise sauce (can be prepared from package mix)
  • 1/4 cup white wine
  • Panko bread crumbs
  • 1 tsp. finely chopped parsley
  • Sprinkling of Parmesan cheese

After opening the oysters, place the meat from each oyster into the large half of the shell and arranged them on a baking pan. Also prepare some Béarnaise sauce from a packaged mix, substituting the wine for some of the milk the recipe called for. It's also a good idea to add the liquor from the oysters to the Béarnaise sauce. As a final touch, add the chopped parsley to the Béarnaise sauce after it thickens.

Spoon about 1 or 2 teaspoons of the Béarnaise sauce on top of each open face oyster. Then, top each with panko crumbs. Finally, sprinkle a little freshly grated parmesan cheese on top of each oyster.

Broil the oyster in the oven until the toppings just begin to brown, approximately 5 to 7 minutes. Serve immediately and enjoy!

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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