Emincé of Oysters with Calabrese and Chanterelles

• 12 oysters
• 115 g/4 fresh chanterelles
• 350 g

Carefully shell the oysters, making sure that you save their juice, and cut them into 1 cm/16 inch dice.

Pick through the chanterelles, removing any dirt and root, and wipe but do not wash. Break the heads of the calabrese into small florets and blanch these in boiling salted water for about 15 seconds, then refresh in iced water and drain.

Strain the juice of t