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  • Prep
    20 min
  • Total
    20 min
  • Servings
    8 (3 oysters per person)

Sambuca Oysters au Gratin


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) Saputo 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.



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.