Ingredients :

• 2 dozen oysters
• 3 shallots
• 2 tablespoons dry white wine
• 2 tablespoons lemon juice
• 3 tablespoons cream
• 1 teaspoon fine breadcrumbs
• 2 pinches Oyster pepper
• 1 pinch Fleur de sel with yuzu zest
• Extra virgin olive oil

Method:

1. Prepare the topping in advance. Fry the finely chopped shallots in a drop of olive oil. When they start to turn golden brown, add the white wine, lemon juice and oyster pepper. Reduce down the sauce then remove from the heat. Add the cream, stir well and set aside.

2. Preheat the grill of the oven (250°C).
3. Then open the oysters, pour out the brine and place them on an oven tray.
4. Place a teaspoon of topping in each oyster and sprinkle with breadcrumbs.
5. Cook for 5 - 6 minutes at the top of the oven, just enough for the breadcrumbs to crispen.
6. Before serving, season with oyster pepper and Fleur de sel with ginger.

How best to eat your oysters? If you decide to eat them raw:

• Oysters are best served on a bed of seaweed or coarse sea salt, but never on ice. Ice can make the oysters too cold, which means their full flavours are not released and it can even be bad for your digestion!
• What about the seasoning? Whether you are a purist or a connoisseur there are plenty of ways to season your oysters: natural, with lemon juice, with vinegar and shallots… And why not with pepper! Our Oyster pepper. This delicate and subtle mix of 7 ground peppers will enhance the salty seawater taste of your oysters.

  How about if you prefer them cooked: A good option to get to know oysters! Be careful not to overcook them – they need to be served Al dente. It would be a shame to make something so delicate as oysters taste like rubber – what a waste!