Jul 13 2026
Restaurants›Leunig's Bistro›Oyster Trio Recipe

Oyster Trio Recipe

Inspired by Leunig's Bistro
Time1h
Serves2

6 Cornmeal Dredged & Fried with Sweet Chili Aioli, 4 Rockefeller with Fennel, Shallots, Tomatoes, Baby Spinach & Pernod Cream Sauce, 4 Raw Oysters with Champagne Mignonette

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Ingredients

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Fried Oysters

Rockefeller Oysters

Champagne Mignonette

Method

Fried Oysters

  1. 1

    Prepare the Breading

    In a bowl, mix cornmeal, flour, salt, and black pepper. In another bowl, whisk together the egg and milk.

  2. 2

    Dredge Oysters

    Dip each oyster first into the egg mixture, then dredge in the cornmeal mixture, ensuring they are well-coated.

  3. 3

    Fry Oysters

    Heat vegetable oil in a deep skillet over medium-high heat. Fry oysters for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

  4. 4

    Serve

    Serve fried oysters with sweet chili aioli and lemon wedges.

Rockefeller Oysters

  1. 5

    Prepare the Filling

    In a skillet, melt butter over medium heat. Add fennel, shallots, and sauté until softened. Add baby spinach and tomatoes, cooking until spinach wilts.

  2. 6

    Make the Sauce

    Stir in Pernod and heavy cream. Allow to simmer for 5 minutes, then mix in Parmesan cheese, salt, and pepper.

  3. 7

    Bake Oysters

    Preheat the oven to 350°F (175°C). Place oysters on a baking sheet, spoon the filling over each oyster, and bake for 10 minutes or until the edges are bubbling.

Champagne Mignonette

  1. 8

    Mix the Mignonette

    In a small bowl, combine champagne, red wine vinegar, shallots, and black peppercorns. Stir well and let sit for at least 15 minutes before serving.

  2. 9

    Serve

    Serve the raw oysters chilled with the champagne mignonette on the side.

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