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Sambuca Oysters au Gratin Recipe

Sambuca Oysters au Gratin
Source: saputo


  • 24 oysters (type: Lucky Lime, Raspberry Point, Malpeque)
  • 170 g (6 oz) of Saputo Mozzarellissima cheese, grated
  • 500 mL (2 cups) arugula, chopped
  • 15 mL (1 tbsp) butter 
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 60 mL (1/4 cup) of Sambuca liqueur (white)
  • 250 mL (1 cup) 35% cream 
  • 60 mL (1/4 cup) of Saputo Parmesan cheese, grated
  • Salt and freshly ground pepper, to taste Tip: Adding Sambuca to the oysters, gives them a light liquorice taste. The sauce can be made the day before and kept in the fridge.
8 (3 oysters per person)


  • Melt the butter in a saucepan over medium-high heat.
  • Add the chopped shallot and garlic and sweat gently, making sure they do not brown.
  • Deglaze the saucepan with Sambuca making sure to take the saucepan off the burner for security reasons.
  • If a flame appears wait till it is out, then place saucepan on the burner and add the cream. Simmer for a couple of minutes until cream reduces by half.
  • Add the arugula, turn off burner and stir to wilt the leaves. Season with salt and pepper.
  • Add the Parmesan cheese and stir well.
  • Preheat the oven on broil. Open the oysters and add 1 tablespoon of sauce on each oyster. Place the oysters on a baking sheet and sprinkle some Mozzarellissima cheese on top.
  • Put under the broil until the cheese is golden brown.
  • Serve on a bed of coarse salt or crushed ice with lemon slices.

Side Dishes

A recipe from saputo

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