DBK
LIFE MEMBER
In this thread...
www.motorhomefun.co.uk
...I asked for suggestions for a simple cooked oyster recipe. There were some helpful replies but our own French chef Frankie yodeli had the winning suggestion, oysters cooked in champagne.
Now I've only made this once and I didn't weigh or measure out anything so what follows is more of a general description of the recipe and method. It isn't a definitive recipe - I need more practice.
Ingredients: (for two for a light lunch)
6 oysters
Crème fraiche
Knob of butter
Chives
Bottle of Crémant de Loire - or champagne of course.
Two egg yokes.
Pepper
Method:
Open the oysters and retain the liquid, remove the flesh from the shells and put to one side.
The liquid needs to be put through a fine strainer to remove any bits of shell.
Melt the butter in a pan. I used about 50g of butter I think. When melted add a third of a glass of the fizz of your choice and a large dessert spoon of crème fraiche. I then added all the strained liquid from the oysters but the result was probably a little too salty. It might be safer adding only half the liquid.
Add the oysters and simmer gently for ten minutes. Then remove the oysters and put to one side.
Add ground black pepper and ideally chopped fresh chives. We couldn't find any but freeze dried ones were better than nothing.
Now turn up the heat and reduce the volume of the liquid by a half then turn off the heat and put to one side to cool off a bit.
The eggs are the tricky bit and needs care. Ideally you need a glass bowl over a saucepan of boiling water but we only had an enamelled dish.
Add a splash of fizz to the eggs then give them a quick whisk to combine everything then pour into the dish over boiling water.
Whisk vigorously!
The metal dish conducted heat too well so the eggs rapidly began to solidify on the hot surface of the bowl but whisking and adding more fizz stopped me having a plate of scrambled eggs. Adding more fizz to the eggs before heating them is probably the answer.
The mixture will soon begin to thicken. This is the point to add the reduced liquid from the other pan. To reduce the risk of creating an omelet I had cooled some of the liquid by putting it in a cold mug. This I then poured into the eggs while continuously whisking. When all was combined I could then add the rest of the liquid.
I then brought the temperature of the sauce up by keeping it over the boiling water for a bit longer.
The lower part of the oyster shells had been put on the grill tray. Fortunately, the wire of the grill held the shells upright. This is important.
Because I might be a bit allergic to raw oysters (and I'm not going to try any to be sure) I put the empty shells under the grill for a while and warmed them up a bit to kill off any bugs that might have been lurking in them. I wouldn't over do this in case the shells explode!
Then add an oyster to each shell, spoon over some of the sauce, getting as much as you can in each then put under the grill. It should only need a few minutes, taking them out when the top starts to bubble.
Serve and eat with a bit of crusty bread to mop up the sauce.
They were delicious. Many thanks to yodeli for the suggestion.
If we do it again, and we must, the recipe would easier if I leave out the oyster shells and just use ramekin dishes or an enamelled plate. The shells make it look nice but they are not needed.
You don't need a lot of fizz either, so there will be plenty left over to wash down the oysters. matamoros suggested Crémant de Loire instead of champagne - and it was perfect.
MH Friendly Cooked Oyster Recipe Anyone?
We are on the Île d'Oléron in France and I have an urge to try some oysters. Sadly, following a notorious (in our family :)) episode with raw oysters in the past I can't risk raw ones again. So I'm looking for a simple cooked oyster recipe. We've got an oven, grill and the usual pans. Looking...
www.motorhomefun.co.uk
...I asked for suggestions for a simple cooked oyster recipe. There were some helpful replies but our own French chef Frankie yodeli had the winning suggestion, oysters cooked in champagne.
Now I've only made this once and I didn't weigh or measure out anything so what follows is more of a general description of the recipe and method. It isn't a definitive recipe - I need more practice.
Ingredients: (for two for a light lunch)
6 oysters
Crème fraiche
Knob of butter
Chives
Bottle of Crémant de Loire - or champagne of course.
Two egg yokes.
Pepper
Method:
Open the oysters and retain the liquid, remove the flesh from the shells and put to one side.
The liquid needs to be put through a fine strainer to remove any bits of shell.
Melt the butter in a pan. I used about 50g of butter I think. When melted add a third of a glass of the fizz of your choice and a large dessert spoon of crème fraiche. I then added all the strained liquid from the oysters but the result was probably a little too salty. It might be safer adding only half the liquid.
Add the oysters and simmer gently for ten minutes. Then remove the oysters and put to one side.
Add ground black pepper and ideally chopped fresh chives. We couldn't find any but freeze dried ones were better than nothing.
Now turn up the heat and reduce the volume of the liquid by a half then turn off the heat and put to one side to cool off a bit.
The eggs are the tricky bit and needs care. Ideally you need a glass bowl over a saucepan of boiling water but we only had an enamelled dish.
Add a splash of fizz to the eggs then give them a quick whisk to combine everything then pour into the dish over boiling water.
Whisk vigorously!
The metal dish conducted heat too well so the eggs rapidly began to solidify on the hot surface of the bowl but whisking and adding more fizz stopped me having a plate of scrambled eggs. Adding more fizz to the eggs before heating them is probably the answer.
The mixture will soon begin to thicken. This is the point to add the reduced liquid from the other pan. To reduce the risk of creating an omelet I had cooled some of the liquid by putting it in a cold mug. This I then poured into the eggs while continuously whisking. When all was combined I could then add the rest of the liquid.
I then brought the temperature of the sauce up by keeping it over the boiling water for a bit longer.
The lower part of the oyster shells had been put on the grill tray. Fortunately, the wire of the grill held the shells upright. This is important.
Because I might be a bit allergic to raw oysters (and I'm not going to try any to be sure
) I put the empty shells under the grill for a while and warmed them up a bit to kill off any bugs that might have been lurking in them. I wouldn't over do this in case the shells explode!Then add an oyster to each shell, spoon over some of the sauce, getting as much as you can in each then put under the grill. It should only need a few minutes, taking them out when the top starts to bubble.
Serve and eat with a bit of crusty bread to mop up the sauce.
They were delicious. Many thanks to yodeli for the suggestion.
If we do it again, and we must, the recipe would easier if I leave out the oyster shells and just use ramekin dishes or an enamelled plate. The shells make it look nice but they are not needed.
You don't need a lot of fizz either, so there will be plenty left over to wash down the oysters. matamoros suggested Crémant de Loire instead of champagne - and it was perfect.
Last edited:
Sounds and looks delicious!
