Grilled Oysters with mortadella from Emmanuel Conte

Recipe: Grilled Oysters with mortadella from chef Emmanuel from Chalet Lupo in Megève.


  • Fresh oysters
  • Garlic
  • Shallots
  • Fresh parsley
  • Unsalted butter
  • Olive oil
  • Water from the oysters
  • Mortadella, cut into small cubes
  • Croutons


1. Prep the Oysters: Shuck the oysters carefully, preserving their natural water. Set aside.

2. Make the Vinaigrette: In a mixing bol, add olive oil and a small amount of butter. Add garlic shallots and fresh parsley.

3. Combine with Oyster Water:  Add the water from the oysters to infuse the flavors.

4. Prep the Oysters for Grilling: Place the oysters on a grill-safe dish. Spoon a bit of the vinaigrette over each oyster.

5. Add Mortadelle and Croutons: Sprinkle small cubes of mortadelle and croutons over the oysters.

6. Grill: Place the oysters under a hot grill for about 30 seconds, just enough to warm them through and get a slight crisp on the mortadelle and croutons.

7. Serve Immediately: Enjoy these delicious grilled oysters, bursting with the flavors of Chef Emmanuel’s unique touch.

Chef’s Note:  This dish of Grilled Oysters with mortadella is a celebration of flavors, perfect for the opening of the ski season at Chalet Lupo. Pair it with a crisp white wine for an unforgettable experience.