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Huîtres chaudes à la Charentaise (Warm Charente Oysters)

Ready in 20 mins

Recipe by Graham 

Ah, oysters - the food of the gods! Straight from the sea, tasting of salt and freshness. But not everybody can handle their oysters raw. This recipe is stupidly simple and will coook your oysters with the wonderful addition of shallots, wine, lemon and cream.

Though the recipe is called 'Warm Charente Oysters', you can get your oysters anywhere. The Charente-Maritime region in France is the headquarters of the major oyster producer Marennes-Oléron. Oysters cultivated there are shipped across Europe. Their taste and texture is just exquisite.

I have suggested two dozen oysters for six people. Four each as a starter is just right. If you like them enough, you can increase the quantity next time and serve them as a main course.

Preparation Time

15 Minutes

Cooking Time

5 Minutes

Ingredients for Huîtres chaudes à la Charentaise (Warm Charente Oysters)

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

Serves 6:

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

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Huîtres chaudes à la Charentaise (Warm Charente Oysters)

  1. 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.
  2. Open the oysters with the help of a knife. See Oysters Recipe for advice on how to open an oyster.
  3. 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.
  4. Serve hot with slices of buttered wholemeal bread.
GRAHAM'S HOT TIP:
I strongly recommend that you purchase a proper oyster knife which is very short and stubby with a strong, wide blade about 2" (5cm) long.
 
GRAHAM'S WINE RECOMMENDATION:
A nice dry white, like Chablis, works well with oysters.