Trish Deseine

Huîtres pour l’apéro

Oysters for aperitif

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Preparation info
  • For

    6

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

Gerald loves experimenting with different ways to serve local oysters. He often serves them warm, not with an intricate champagne sauce, but simply, with a little cream and nutmeg.

Ingredients

  • 12 fines de Claire oysters
  • 250 g crème fraîche
  • 2-3 slices of

Method

Preheat the grill, or the oven to 180°C/350°F/gas mark 4. Pour a thick layer of rock salt into the grill pan or baking tray.

Open the oysters and drain their water.

In a bowl, mix the crème fraîche with the remaining ingredients.

Settle the oysters in their half