Huîtres chaudes à la Charentaise (Warm Charente Oysters)
Huîtres chaudes à la Charentaise (Warm Charente Oysters)
Serves: Serves 6
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 mins
ingredients
10 sprigs -
parsley
5 - shallots
1 tablespoon - butter
4 tablespoons - white wine
4 tablespoons - lemon juice
1 large pinch - freshly ground black pepper
6 tablespoons - crème fraîche
24 - oysters
- breadcrumbs
5 - shallots
1 tablespoon - butter
4 tablespoons - white wine
4 tablespoons - lemon juice
1 large pinch - freshly ground black pepper
6 tablespoons - crème fraîche
24 - oysters
- breadcrumbs
directions
- Prepare the 'stuffing' in advance... Chop the parsley. Peel and finely chop the shallots. Melt the butter in a frying pan and gently soften the shallots for 5-10 minutes without letting them brown. Add the white wine, the lemon juice, the pepper and the chopped parsley. Increase the heat, allow the liquid to reduce, then remove from the heat. Add the crème fraîche and mix well.
- Open the oysters with the help of a knife. See Oysters Recipe for advice on how to open an oyster.
- Preheat your oven grill (250°C - 500°F). Tip any water from the oysters and place them flat on the griddle. Add a teaspoon of 'stuffing' on top of each oyster and sprinkle a few breadcrumbs on top. Leave then to grill (broil) for 5 - 6 minutes close to the heat until the breadcrumbs turn golden.
- Serve hot with slices of buttered wholemeal bread.