Recipe: Oysters in Chablis jelly

Name: Oysters in Chablis jelly
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: Oysters in Chablis jelly (4 servings):; 24 specially fattened greenish oysters (size N°3); 3/10.5 qt (10 liter) (a large cup or nearly half a bottle)of Chablis wine (note of the translator: if you can find it, a true Chablis, from Chablis, a specific wine area of Burgundy); 1 thinly chopped shallot; freshly ground pepperFor the 'mousse' :; 1/2 bunch of watercress; 100 grams (1/4 pound) of mascarpone cheese (or another stained cottage cheese); 10 sheets of gelatine softened in cold water; table salt and freshly ground pepper

By chef patrick Asfaux 5/5 (5 reviews) · 🍳 4 made it

Recipe Oysters in Chablis jelly - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

Jelly and foam meet on the oyster. The Muscadet jelly captures white wine acidity, the watercress mousse brings green notes and lightness. Prepare 2 hours ahead of serving.

Ingredients for 4 servings

Adjust for

servings

Oysters in Chablis jelly (4 servings):

24 specially fattened greenish oysters (size N°3)
3/10.5 qt (10 liter) (a large cup or nearly half a bottle)of Chablis wine (note of the translator: if you can find it, a true Chablis, from Chablis, a specific wine area of Burgundy)
1 thinly chopped shallot

freshly ground pepperFor the 'mousse' :

1/2 bunch of watercress
100 grams (1/4 pound) of mascarpone cheese (or another stained cottage cheese)
10 sheets of gelatine softened in cold water

table salt and freshly ground pepper

Step-by-step directions

1 Open the oyster shells, get the oysters out of their shells and the oysters with their the sea water(*)

2 In a saucepan, boil the wine with the shallot, reduce it to half quantity then add the gelatine sheets after you have pressed them in your hand

3 Make it boiling then thinly sieve it and let it cooling it down to room temperature.

4 Remove the stalks from the watercress and pour the leaves into boiling water during 10 seconds then in chilled water. Stain it and mix it with the (seasoned) marcarpone to make a mousse.

5 Put a little of mousse in the bottom of each shell, then put 1 oyster in each shell then some jelly not fully thickened yet. Then keep in the fridge for at least 2 hours before serving.

(*) I do not use the sea water brought up by oysters because too many peaople would find the dish too much salty.

A chef's advice

Forget heavy red wines with cold oysters. With this jelly and mousse, you need a dry, mineral white: a Chablis premier cru or Muscadet sur lie. The acidity in the jelly speaks to the glass, the oyster's brine breathes freely. It's pure logic.