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.