20 mins
Ingredients for Huîtres chaudes à la Charentaise (Warm Charente Oysters)
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Huîtres chaudes à la Charentaise (Warm Charente Oysters)
- Prepare the 'stuffing' in advance... Chop the parsley. Peel and finely chop the shallots. Melt the butter in a frying pan and gently soften the shallots for 5-10 minutes without letting them brown. Add the white wine, the lemon juice, the pepper and the chopped parsley. Increase the heat, allow the liquid to reduce, then remove from the heat. Add the crème fraîche and mix well.
- Open the oysters with the help of a knife. See Oysters Recipe for advice on how to open an oyster.
- Preheat your oven grill (250°C - 500°F). Tip any water from the oysters and place them flat on the griddle. Add a teaspoon of 'stuffing' on top of each oyster and sprinkle a few breadcrumbs on top. Leave then to grill (broil) for 5 - 6 minutes close to the heat until the breadcrumbs turn golden.
- Serve hot with slices of buttered wholemeal bread.
GRAHAM'S HOT TIP:
I strongly recommend that you purchase a proper oyster knife which is very short and stubby with a strong, wide blade about 2" (5cm) long.
Reviews of Huîtres chaudes à la Charentaise (Warm Charente Oysters)
February 13 2019 Never had cooked oysters before (always thought it was only one step away from anarchy). But having been served these at a friend's house, I tried them myself and they were fabulous. Excllent simple recipe... a keeper. steve (2 reviews) |
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