Gratin of Oysters with Champagne

Name: Gratin of Oysters with Champagne (Gratin de belons au champagne)
Prep time: 45 min
Total time: 45 min
Yield: For two people
Cuisine: French
Ingredients: salt, pepper; 200 g (7 oz) coarse salt; salt, pepper; 15 g (½ oz) butter; a handful of seaweed; 3 tablespoons extra dry (Brut) champagne taken from the bottle to be drunk with the dish (cork it up well and put in refrigerator); 100 g (3½ oz) raw spinach; 6 tablespoons chilled single cream; 1 egg yolk; 12 oysters

Gratin de belons au champagne

Preparation info

For
two
people

Difficulty
Medium
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

12 oysters
100 g (3½ oz) raw spinach

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Open the oysters and remove them carefully from their shells with a teaspoon, first cutting through the muscle that attaches them with a small sharp knife. These operations should be carried out over a strainer held over a small saucepan to catch the juices. Reserve the hollow