Poached Oysters With Endives And Lemon

5 from 1 vote

Poached Oysters With Endives And Lemon

So easy to make it’s pretty much fool-proof, poaching the oysters in their own juices really intensifies the salty seafood flavor. The slight bitter tone of the endive take it up another level whilethat hit of fresh lemon brings such vibrancy you’ll have that tangy aftertastein your mouth while you tuck into the next oyster.
Servings 4 People
Prep Time 10 mins


  • 6 Oysters
  • 1 Endive
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Sunflower Oil
  • 1 tsp Hazelnut Oil
  • Salt and Pepper to taste
  • Zest of one Lemon


  • Open oysters, remove from shell
  • Poach flesh (with its juices) in simmering water for 15 seconds
  • Drain and reserve
  • Finely chop endive
  • Grate lemon zest
  • Mix in a bowl with oils and pepper
  • Place oyster back in the bottom half of the shell
  • Stuff shells with endive mixture
  • Sprinkle salt and squeeze fresh lemon juice on top
  • Add salt
  • Serve


Oysters on table
Oysters on table
Pro tip: Season at the last minute so the salt doesn’t suck too much moisture out of the oyster.
Check also How to make
Simple Baked Oysters With Tarragon
Fresh Oysters With Raspberry Vinegarette
Author: Piret Ilver
Course: Appetizer
Cuisine: French
Keyword: Endives, oyster, oysters, Poached Oysters

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  1. Kazia Grabowska says:

    5 stars
    I just love this recipe!! Very refreshing, almost like being on vacation at the beach. Thank you for this recipe!!

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