Appetizer

Huitres Chaudes aux Échalotes, Beurre Blanc & Mignonette de Poivre Rose

Name: Huitres Chaudes aux Échalotes, Beurre Blanc & Mignonette de Poivre Rose
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2 servings
Ingredients: 6 fresh oysters (Kusshi or similar, medium); 1 large shallot, minced very fine; ¼ cup dry white wine (Chablis or Sauvignon Blanc); 1 tbsp white wine vinegar; 6 tbsp unsalted butter, cold & cubed; 1 tbsp fresh tarragon, chopped; 1 tbsp fresh parsley, chopped; ½ tsp fresh chervil, chopped (optional); Sea salt & white pepper; 3 tbsp champagne vinegar; 1 tbsp pink peppercorns, gently crushed; 1 small shallot, minced fine (for mignonette); Rock salt for oyster bed; Lemon wedges; 1 tbsp crispy shallots (fried), for garnish

Fresh oysters are topped with a silky beurre blanc infused with crispy shallots and fresh herbs, then broiled until the top is golden and bubbling. A delicate pink peppercorn mignonette on the side adds bright acidity and a gentle floral spice. A quintessentially French showcase of the sea and the season.

379cal 3gprotein 10gcarbs 35gfat 12min prep 8min cook 2serves

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