Ingredients
12 oysters n°2 (ideally Royal Cabanon)
15 cl (0.63 cup) of champagne
25 cl (1.05 cup) of liquid cream
grated parmesan
Preparation
1. Open 12 oysters n°2 (ideally Royal Cabanon), throw in the first water and lay them flat. Wait 5 minutes, then shell the oysters, filter the oyster water.
2. Heat the oyster water with 15 cl of champagne. Poach the oysters for a few seconds, remove them delicately. Filter the mixture again, reduce it to 2/3, then add 25 cl of liquid cream. Heat gently over low heat.
3. Wash the shells, dry them and place a poached oyster in each shell. Arrange them on a dish, cover them with champagne cream, sprinkle with grated Parmesan and put them under the grill for 2 minutes. Serve hot.
Source: Elle France, Elle-a-Table
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