Recipe: Oysters from the open sea, Pineau and nettle cream

1- In a small saucepan empty your oysters and the liquid from only 6 of them with the cream and Pineau, pepper it, bring just before boiling and drain your oysters.

2- In this saucepan melt your butter then add your minced shallot and your minced nettle leaves, sweat this for 3 minutes, pepper a little and set aside.

3- Still in this same saucepan put your juice back to reduce until it reaches the right consistency then turn off the heat.
Finishing
Remove the baking sheet from your oven, then make 12 small piles of sea salt, place a shell on each one, divide your sweated nettle leaves, then place an oyster on top and set your oven to grill position.
Then bring your sauce to a boil, add a little combava then quickly whisk in your egg yolks, then coat your oysters with this sauce and put your baking sheet in the middle of the oven on grill position until they "glaze" (brown).
A simple and tasty dish prepared during my last stay in Aytre near La Rochelle cooked with superb "specials" raised by Philippe Lagarre in Bourcefranc-le-Chapus.
www.huitres-lagarre.com
*As you may have noticed, no salt in this recipe as the juice from 6 oysters is more than enough.