Oysters three ways

Open the oysters according to the instructions.

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.

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.

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.

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.

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!).

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.