| Cook oysters |
|
ä Oysters à la Charentaise Open the oysters. Let the flesh in the shell, add butter, garlic, parsley, and cover the oysters of breadcrumbs. ä Oyster fritter Put away the flesh of the shell and keep apart the water of the oysters. Pour this oysters water in a saucepan, add a sliced onion and make the water boiling. Poach the flesh of the oysters during 30 seconds. Prepare a classic fritter pastry. Put the oysters in the pastry, and then in the boiled frying. Salt and serve hot. ä Stuffing Oysters For 12 oysters: Put away the flesh of the shell and keep apart the water of the oysters. Pour this oysters water in a saucepan, add a sliced onion and make the water boiling. Poach the flesh of the oysters during 30 seconds, then please drain the oysters flesh. In a saucepan, melt 30grams of butter and add sliced shallots. Put in this saucepan 100g of sliced mushrooms, with sliced parsley, and one soup spoon of flour. Add the water of the oysters, and mix to obtain a thick sauce. Add a glass of a dry white vin, salt and pepper. Finally, put in the empty shells two or three pieces of oysters flesh, cover them with the sauce and a piece of butter. Cook au gratin and serve hot
|