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.