Some new combinations of flavours to enhance the BeauSoleil!

Most people savour the BeauSoleil oyster raw to enjoy its natural, pure and simple flavours. Others add a squeeze of lemon or a drop of Tabasco sauce. However, cooks and amateur chefs enjoy creating new flavour combinations. Here are some recipes:

Oven-Scalloped Oysters
Temps de préparation :
20 min
Temps de cuisson :
25 min
Portions :
  • 24 cocktail oysters or 18 French Kiss in their shells
  • 12 salted cracker
  • 5 slices of Bacon
  • ¾ cup of grated cheese, your choice (Cheddar, Mozzarella, etc)
  1. Preheat the oven at 350 oC(grill)
  2. Lay out the opened oysters (caps facing down) on a cookie sheet
  3. Crumble some salted crackers
  4. Lightly sprinkle each oyster with crumbled cracker
  5. Cut up some bacon into 1 inch (or 2.54 cm) pieces
  6. Top each oyster with a piece of bacon
  7. Grill the oysters in the oven
  8. Grate some cheese (cheddar, mozzarella, etc.)
  9. When the bacon is almost cooked, add the cheese to each oyster
  10. Put the oysters back in the oven
  11. Take out of the oven when the cheese is browned

Recipe variation

Add a few drops of lemon juice or Tabasco sauce to the cooked oysters.

Rockfeller oyster – Maçon version
Temps de préparation :
15 min
Temps de cuisson :
8 min
Portions :
  • 12 cocktail oysters or 12 French Kiss
  • 1 tea spoon of butter
  • 100g of fennel
  • 1 green onion
  • 150 g spinach
  • 2 oz of Grey Goose vodka
  • ¼ cup of Parmesan and strong Cheddar
  • ¼ cup of Panko breadcrumbs
  1. Preheat the oven at 350 oC(grill)
  2. Cut the fennel in little pieces and stew it in the butter with the green onion.
  3. Add the Spinach
  4. Deglazed the preparation with the vodka and let rest
  5. Meanwhile, open all the oysters and remove them from the shells. Lay out the opened oysters (caps facing down) on a cookie sheet.
  6. Put your preparation of fennel, spinach and green onion at the bottom of each shell.
  7. Put the oyster over.
  8. Add the cheese and the bread-crumb.
  9. Place them in the oven in broil for 4-5 minutes.
‘’Ose ta recette’’ 2013 winner, Mr Philippe Rivard.
BeauSoleil Oyster Soup
Chaudrée aux huîtres BeauSoleil de Ricardo
Temps de préparation :
15 min
Temps de cuisson :
25 min
Portions :
  • 1 1/2 cups (375 ml) medium size oysters, shucked (see note)
  • The white of 1 leek, chopped
  • 2 tablespoons (30 ml) butter
  • 3 cups (750 ml) cubed peeled potatoes (about 3 medium potatoes)
  • 3 cups (750 ml) chicken broth
  • 1 teaspoon (5 ml) dried thyme
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/2 cup (125 ml) 35% cooking cream
  • Salt and pepper
  • Cayenne pepper, to taste
  1. Drain the oysters and set 75 ml (1/3 cup) of the juice aside.
  2. In a saucepan, soften the leek in the butter for 2 minutes. Add the potatoes, broth, thyme and reserved oyster juice.
  3. Bring to a boil, cover and simmer gently for 20 minutes or until the potatoes are tender. Pour into a blender and purée until smooth. Return the soup to the saucepan.
  4. Add the Dijon mustard, cream and oysters. Simmer gently for 4 minutes. Season with salt and pepper. Add the Cayenne pepper, to taste, and a little chicken broth, if necessary, if the soup is too thick.