Sauteéd Oysters Meunière Recipe

Sauteéd Oysters Meunière

Serves 4
Sauté oysters with a buttery lemon-caper sauce. Try this method with other favorite seafood.


  • 1 cup all purpose flour
  • 2 eggs, beaten
  • 24 fresh oysters, shucked
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 2 Tbsp butter
  • 1/4 cup drained capers
  • 1/4 cup fresh lemon juice
  • Sprigs of parsley
  • Warm crusty bread or hot cooked rice


  1. Place flour in a shallow bowl. Place beaten eggs in a separate shallow bowl. Dredge oysters in flour and then dip them in the beaten eggs.
  2. Heat the olive oil in a large skillet over medium heat. Pan-fry the seasoned oysters about 2 minutes on each side, until golden brown. Add the butter, capers and lemon juice; stir and cook for 1 minute.
  3. Garnish with parsley and serve at once with crusty bread or rice, as desired.

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