Hot oysters with cider

For 1 person | Preparation: 20 minutes | Cooking: 15 minutes


  • 6 oysters # 2
  • Brut Val de Rance cider
  • 1 small leek
  • 2 tablespoons thick cream
  • 1 teaspoon cornflour
  • Salt, pepper


  • Preheat oven to 180 °
  • Wash and cut fresh leeks into thin slices, set it aside
  • Open the oysters and drain water. Remove contents and wash the shell
  • Replace the oyster in its shell and put about 1 teaspoon cider
  • In a saucepan, melt a butter knob and fry the leek
  • Add the cream and 1 tablespoon of water. Mix and cook gently a few minutes
  • In a bowl, mix the cornflour and 1 tablespoon water
  • Pour this mixture over the leeks and stir. Let thicken and drop about 1 tablespoon of the mixture over each oyster
  • Drop the oysters in a baking dish coated with cooking salt
  • Put in the oven for 15 minutes

Message from the Cellar master:
” Appreciate the agreement between the salty and iodized flavors of oysters and the soft bitterness of the cider “

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