Scrumptious Seafood: Roquefort and Red Pepper Baked Oysters

Flickr photo by: Theages

I’ve been noticing fresh oysters are increasingly available on the market these days, which is good because farmed oysters are a sustainable seafood item. For the last winter Farmers’ Market at Nat Bailey stadium this weekend, a vendor was selling oysters and clams as their product. And when I was out shopping yesterday, I was impressed with the array of oyster types available for purchase in the seafood section of the grocery store. 

This is an appetizer recipe for tinned oysters, but I recommend trying it with fresh ones too!


  • 1 – 142g tin of oysters drained or 4 to 6 fresh small oysters
  • 1/4 cup red pepper, chopped (50 mL)
  • 4 oz. Roquefort cheese (125g)
  • 4 oz butter (125g)
  • 2 cloves garlic
  • 1 tbsp parsley (15 mL)
  • 2 tbsp bread crumbs (25 mL)
  • Fresh ground black pepper


  1. Divide the oysters among 4 to 6 small ovenproof dishes such as coquille shells.
  2. In a food processor combine the red pepper, cheese, butter and garlic. Spoon the butter mixture onto a piece of wax paper and roll into a cylinder about 2 inches wide.
  3. For each dish, cut a piece of butter 1/2 inch and place on the oysters. (The rest of the mixture can be wrapped in plastic wrap and frozen for other uses).
  4. Combine the parsley and bread crumbs and sprinkle over each dish. Grind black pepper on top and place under the broiler for 3 to 5 minutes or until brown and bubbly.

Recipe adapted from: Tin Fish Gourmet by Barbara-jo McIntosh (available in the Gulf of Georgia Cannery Gift Shop).


Posted by websitedev
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