1 In a small saucepan, pour the liquid from only 6 oysters with the cream and Pineau. Season with pepper and heat just before boiling. Drain your oysters.
2 In this same saucepan, melt your butter then add your minced shallot and minced nettle leaves. Sweat everything for 3 minutes, add a little pepper and set aside.
3 Still in this same saucepan, bring your juice to reduce until it reaches the right consistency, then turn off the heat.
4 Remove the baking sheet from your oven, then make 12 small piles of sea salt and place one shell on each. Divide your sweated nettle leaves, place an oyster on top of each and turn your oven to grill position.
5 Bring your sauce to a boil, add a little combava, then quickly whisk in your egg yolks. Coat your oysters with this sauce and put your baking sheet in the oven, grill position, until they glaze (turn golden).
A simple and tasty dish prepared during my last stay in Aytré near La Rochelle, made with wonderful « special » oysters raised by Philippe Lagarre in Bourcefranc-le-Chapus.
www.huitres-lagarre.com As you may have noticed, there is no salt in this recipe : the juice from 6 oysters is more than enough.
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