A deliciously sea-flavored Christmas recipe that makes a change - for the better!
Ingrédients Pour
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5 g
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Préparation
1
Finely chop the seaweed flakes and knead them into the butter by hand. Set aside.
2
Remove the drip tray from the oven. Preheat the oven to 200°C. Shuck the oysters. Throw the natural liquor away but keep the top shells. Make a bed of coarse salt on the drip tray. Place the oysters on the salt in their bottom shells.
3
Wash the top shells. Arrange a slice of seaweed butter in each of the oysters.
4
Top the oysters with their shells. Bake them for 6 minutes. At the end of cooking, remove the top shells. Divide the oysters between the four serving plates, dressed with a bed of coarse salt. Serve immediately.
Accorder avec
White Saumur
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