Christmas Oysters with Herbed Breadcrumbs and Chanterelle

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Christmas Oysters with Herbed Breadcrumbs and Chanterelle
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
16
Ingredients
16 Oyster
1 sprig parsley
2 sprigs thyme
1 sprig mint
80 grams breadcrumbs
½ tsp lemon zest
100 grams butter
salt
freshly ground peppers
75 grams Chanterelle
1 small shallot
1 vegetable oil
50 milliliters dry white wine
Sea salt (for dusting the baking sheet)
Truffle (for garnish)
How healthy are the main ingredients?
ChanterellethymeparsleymintOystersalt

Preparation steps

1.

Open the oysters and remove the meat from the shells. Rinse the shells, pat dry and place each oyster in 1 half shell.

2.

Rinse the herbs, shake dry, pluck leaves and finely chop. In a bowl, stir the herbs with the breadcrumbs and 2/3 of the lemon zest. Melt the butter in a small saucepan and add to the breadcrumb mixture. Season with salt and pepper to taste.

3.

Wipe the chanterelle with a damp paper towel and chop. Peel and finely chop the shallot. Heat the oil in a skillet. Add the shallots and chanterelle, and cook until golden. Season with salt and pepper to taste, and the remaining lemon zest. Add the wine.

4.

Preheat the oven broiler. Sprinkle the baking sheet with the sea salt and lay the oysters on top. Divide the chanterelle mixture between the oysters and top with the breadcrumb mixture. Bake until the tops are golden, about 3-4 minutes. Garnish with truffle slices to taste and serve immediately.

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