Treat yourself to Oysters in three different ways, each offering a unique taste. Whether with a tangy vinaigrette, baked with rich crème fraîche and Emmental de Savoie, or topped with a fresh mix of parsley and thyme, this recipe is perfect for exploring the delicious world of oysters.
Ingredients For
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For the oysters with vinaigrette
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1 tsp
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2 tsp
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For the "green" oysters
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1 sprig
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2 sprigs
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40 g
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For the oysters "au gratin"
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x 1
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To garnish
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50 g
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Preparation
1
Open the oysters according to the instructions.
2
For the oysters with vinaigrette: pass the liquor from the opened oysters through a fine sieve, into a bowl. Peel and finely dice the shallots, then combine them with the oyster liquor, white wine, vinegar and olive oil to make a vinaigrette. Finely chop the dill and add it to the mixture. Season to taste with a little salt and a touch of Piment d’Espelette. Free the oysters from the bottom shell and dress them with the vinaigrette just before serving.
3
For the green oysters: Combine the thyme, parsley, breadcrumbs, butter and olive oil in the blender to make a green mixture, adding a little salt. Just before serving, free the oysters from bottom shell and cover with the crumb topping.
4
For the oyster gratin: mix the egg yolk with the crème fraîche and cheese, adding a little salt. Just before serving, free the oysters from bottom shell and cover with the creamy gratin mixture.
5
Turn on the oven grill. Fry the passe-pierre in hot olive oil for 3 to 4 minutes, tossing frequently and adding just a little salt.
6
Place the green oysters and oyster gratin on a tray in the top rack under the grill and gratinate for a few minutes (it’s best not to leave them as it doesn’t take long!).
7
Dress the oysters with the vinaigrette. Arrange all of the oysters (careful, two versions will be very hot!) in a dish with the passe-pierre and serve immediately.
Contributor
Stevan Paul
Editor
