Oysters Saint-Aubert
List of ingredients
24 oysters
50 cl of Pommeau
1 kg of mussels
4 shallots
1 stick of celery
1 bayleaf
50 cl of crème fraîche
25 g of flour
1 kg of coarse salt (for the dressing)
Salt, pepper
Sommelier’s tip
Chablis Premier Cru
The aromatic complexity of Chablis Premier Cru brings out the best in oysters and other seafood. Its elegance and minerality are the perfect accompaniment to the flavours of the sea in this dish.
Method
Open the oysters, discard the “first water” and place them on a baking dish.
Wait for the oysters to produce their “second water”.
Prepare the mussels “au naturel” (with celery and bayleaf).
Sweat the chopped shallots with the Pommeau in a saucepan. Reduce until there is almost no liquid left. Make the mussel velouté, binding it with a beurre manié (butter and flour kneaded together).
Add the velouté to the Pommeau reduction and let it reduce further for a few minutes. Add the crème fraîche.
Take the oysters, which should have released their “second water”. Cover them with the mixture and bake for 15 minutes at 220°C.
Arrange them on a plate covered with coarse salt to keep the oysters balanced.
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