Austern
35 min
Average: 5 (4 votes)

French Oysters Trio

By Stevan Paul, Editor

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

  • Huitres
    Marennes-Oléron oysters PGI
  • For the oysters with vinaigrette
  • Traditional shallots
    Traditional Shallots
  • 1 tsp
  • 2 tsp
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • PDO Espelette Pepper
    Piment d'Espelette PDO
  • For the "green" oysters
  • 1 sprig
  • 2 sprigs
  • 40 g
  • Butter
    Charentes-Poitou Butter PDO
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • For the oysters "au gratin"
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO
  • Emmental
    Emmental de Savoie PGI
  • x 1
  • To garnish
  • 50 g

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.

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