Champagne Oysters with Saffron
The vast majority of shells is considered as key components in aphrodisiac recipes.This easy recipe
Ingredients for two:
12 deep oysters
1 finely minced shallot
1 cup of champagne
10 g + 60 g butter
0.5g saffron
1 pinch white ground pepper
1 pinch bread crumbs per oyster
4 cups coarse sea salt
Directions:
Open oysters. Keep oyster water. Remove oyster from shell. Discard top shell. Set aside.
Clean remaining oyster shells.
Filter oyster water. Pour in a pot and add oysters to the water. Bring to a small boil. As soon as it boils, remove oysters and put them aside in a coleander.
Put oysters back in their shell.
Put the coarse salt in a large deep oven dish (it will serve as a stabilizer). Position the 12 oysters in the dish.
Set aside.
Sautee the minced shallot in 10 g of butter until brown (at low heat).
Add champagne.
Bring to a small boil and keep boiling until sauce is half reduced (approx. 10 minutes).
Chop the very cold remaining butter (60g) in very small pieces. Add to reduced sauce.
Beat energetically until cream is smooth.
Add saffron.
Pour 1 Tbs of this delicious sauce in each oyster.
Add 1 pinch of bread crumbs on top.
Broil 1 minute (keep an eye on it so that it does not burn).
\ Enjoy with the rest of the champagne!!
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