Oyster storage: between 4 and 10 degrees, preferably flat in the bottom of the refrigerator.
What size to choose: the smaller the number of the oyster, the bigger the oyster will be. The choice of the size of an oyster varies according to taste.
Enjoy
Champezière oysters au gratin with Pineau and nettles
Discover our easy recipe for warm Champezière oysters with Pineau and nettle gratin.
Ingredients
- 24 oysters
- 1 cup Pineau wine
- 1.05 oz semi-salted butter
- 1.05 oz crème fraîche
- 1 onion
- 10.5 oz nettles
- 3 egg yolk
- 1 lemon peel
Instructions
- Preheat the oven to 350°F.
- Open the 24 oysters and empty the first water.
- Store and filter the second water.
- Pour the second water and 2 tbsp of crème fraîche into the pan.
- Add 1 cup of Pineau wine. Season with pepper.
- Add the butter, then the finely chopped onion, then the finely chopped nettle leaves.
- Heat for 4 minutes.
- Remove the pan from the heat for 2 minutes.
- Put it back on the heat to thicken. Then turn off the heat.
- Make a bed of coarse salt on the oven tray.
- Boil the sauce. Add the lemon peel.
- Quickly add your 3 egg yolks.
- Fill the oysters and put them in the oven for 6 minutes.
- Take out the oysters, you can now taste them.
Notes
To surprise your guests who are used to classic holiday recipes, or even for a simple meal with family or friends, try the recipe for hot oysters with pineau and nettles. Topped with a mixture of onions reduced with pineau, cream, butter, lemon zest and finely chopped nettle leaves, your oysters will surprise your guests’ taste buds. When they come out, the oysters are melt-in-the-mouth, lightly flavoured and elegantly presented in their shells. All that’s left to do is serve them to you.
Camellia oysters with Chervil, Parsley and Sauvignon
Discover our delicious recipe for Camellia oysters with chervil, parsley and Sauvignon.
Ingredients
- 24 oysters
- 1.5 cup Sauvignon wine
- 3.5 oz semi-salted butter
- 2.8 oz chervil
- 4 onions
- 2.8 oz parsley
Instructions
- Preheat the oven to 250°F.
- Open the oysters. Discard the lids and the first water. Remove the muscles.
- Strain and pour the second water into the pan.
- Peel the onions, chop them finely and add them to the pan.
- Pour the 1.5 cup of Sauvignon over the onions.
- Boil so that only 1/2 cup of Sauvignon wine remains.
- Chop the chervil and parsley. Add them and mix.
- Make a bed of coarse salt (or aluminium foil) on the oven tray and place the 24 oysters on top.
- Fill them with the mixture. Add dabs of butter to each.
- Put the tray in the oven for 10 minutes.
- When the butter has simmered, remove the oysters.
- Enjoy with ½ glass of Sauvignon du Pays de Retz.
Notes
Tired of eating your oysters in the traditional way? Try the Camellia Oysters with Chervil, Parsley and Sauvignon recipe. Topped with a mixture of chopped onions with sauvignon and chervil and parsley, your oysters will have a delicious taste of parsley butter and a light taste of chervil. When they come out, the oysters are melt-in-the-mouth, lightly flavoured and elegantly presented in their shells. All that’s left to do is serve them to you.
Bocage oysters stuffed with Emmental and Chardonnay
Discover our delicious recipe for Bocage Oysters stuffed with Emmental and Chardonnay.
Ingredients
- 24 oysters
- 2 cup Chardonnay wine
- 4.4 oz semi-salted butter
- 5.3 oz emmental
- 1 clove of garlic
- 0.7 oz parsley
- 5.3 oz breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Open the 24 oysters. Empty the first and second water.
- Replace the water with 1 tbsp of Chardonnay in each oyster.
- Place the oysters on a bed of coarse salt (or aluminium foil).
- Prepare the snail butter: butter, crushed garlic, parsley, put 1 tbsp of this snail butter in each oyster.
- Cover the oysters with breadcrumbs.
- Sprinkle with grated Emmental cheese.
- Bake for 15 minutes.
- Take the oysters out when the Emmental cheese is gratinated.
- Enjoy them with a ½ glass of Chardonnay du Pays de Retz.
Notes
Looking for a tasty recipe that goes perfectly with your oysters? Try the recipe for Bocage oysters stuffed with Emmental and Chardonnay. Filled with snail butter and covered with fine Emmental breadcrumbs. The oysters are meltingly soft, lightly flavoured and elegantly presented in their shells. All that remains is to serve them to you.
