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Oysters Canou

  • Yield: 4 first-course servings


  • 2 dozen shucked oysters, with their liquor
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onions
  • 1/2 teaspoon plus a pinch of salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 teaspoons chopped garlic
  • 2 tablespoons chopped parsley
  • 1/2 cup Brown Chicken Broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons heavy cream
  • 2 tablespoons butter
  • 3 tablespoons chopped green onions


  • Drain the oysters, reserving 1/4 cup of the liquor. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon of the salt, and black pepper. SautÈ for 4 to 5 minutes, or until wilted. Add the garlic and 1 tablespoon of the parsley. Cook for about 2 minutes. Add the broth, Worcestershire, and lemon juice. Stir until the mixture becomes slightly thick, 4 to 5 minutes. Add the oyster liquor and cream and bring to a boil, stirring occasionally, and cook until the mixture thickens. Blend in the butter. Add the oysters and the pinch of salt. Simmer for about 2 minutes, or until the edges curl. Add the green onions and the remaining parsley. Remove from the heat.
  • Serve right away.