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Ingredients
Christmas Oysters with Herbed Breadcrumbs and Chanterelle
- 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)
Open the oysters and remove the meat from the shells. Rinse the shells, pat dry and place each oyster in 1 half shell.
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.
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.
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.