Grevelingen Creuse
This oyster is known for its salty and creamy taste. Carefully cultivated in clear water, it offers juicy and tender meat. The Grevelingen oyster is a flavorful gem from the sea that is worth discovering.
Oysters gratinated with champagne
Average
4 people
20 minutes
ingredients
- 24 Zeeland Creuses or Grevelingen Oysters from Prins & Dingemanse
- 50 grams clarified butter
- 1 glass of Champagne, cava, prosecco (another dry sparkling wine is also possible)
- ½ lemon, juice only
- 1 sprig of tarragon, finely chopped
- Pepper
- 3 egg yolks
- Salt
instructions
Preheat the oven grill to the highest setting. Open the oysters. Protect the hand holding the oyster well. This can be done with an oyster glove, but a tea towel works just fine. Hold the flat side of the oyster up and the hinge towards you. The best way to open an oyster is with an oyster knife. Insert it into the hinge. Gently pry with a twisting wrist motion. Once the oyster opens, cut through the adductor muscle by scraping the knife along the flat side. Cut the oyster loose from the bottom and remove it from the shell. Keep the oyster meat separate and collect the liquid. Then strain it to remove shell fragments. Save the shells. Bring the champagne with the tarragon leaves to a boil in a saucepan. Let it steep for about 5 minutes on low heat. Strain the liquid. Bring a pot of water to a boil and place a heatproof bowl on top. Put the mixture of wine and tarragon, 3 small tablespoons of oyster liquid, and the egg yolks in the bowl. Gradually whisk in the clarified butter with a whisk. You will now get a creamy sabayon. Season it with lemon juice, salt, and pepper. Put the oyster meat in a saucepan with the remaining oyster liquid and heat for 1 to 2 minutes. Definitely not too long. Place the oyster shells with the deep side on a baking sheet. Put the oysters back in and spoon some sabayon over them. Support oysters that fall over or where the sabayon runs out with a flat oyster shell. Place under the grill and gratinate them for 3 to 5 minutes or until the oysters are golden brown. Serve with a glass of champagne.
Product for this recipe
Creuse
A jewel from the Zeeland waters. With its characteristic deep shell and refined taste, the Zeeland Creuse oyster is a true delicacy for gourmets.
Facts about Prince
How do I cook my mussels?
Put the vegetables together with a splash of wine or beer in a large pot. Place the mussels on top. Sprinkle with pepper and bring to a boil with the lid closed. Shake the mussels during cooking. When the shells are all open after about 5-8 minutes, the mussels are cooked. Serve them with baguette or fries and sauces of your choice. Check the traditional recipe for more information.
Can you freeze fresh mussels?
Fresh mussels in the shell should never be frozen. However, if you have cooked the mussels and can't eat them all, you can freeze the mussel meat after removing it from the shell. You can then add the mussels to soup or salad later, or fry them up nicely with some onion.
Check out our Fresh Mussels here:
In which season can you eat mussels?
How do I open an oyster?
Opening oysters is a tricky and precise task that requires some experience. Never opened an oyster before? With the step-by-step plan below, you should be able to do it!
Use a sturdy cloth to protect your hand. Hold the oyster firmly in your left hand. Insert the knife into the hinge of the oyster. Pry the shells apart with a twisting motion. Now scrape the knife along the flat shell to loosen the muscle. Then remove the top shell. Scrape the muscle from the bottom shell. The oyster is now free. Check out the basic oyster recipe for more information.
How do I open a flat oyster?
Opening oysters is a tricky and precise task that requires some experience. Never opened an oyster before? With the step-by-step plan below, you should be able to do it!
Use a sturdy cloth to protect your hand. Hold the oyster firmly in your left hand. Insert the knife into the hinge of the oyster. Pry the shells apart with a twisting motion. Now scrape the knife along the flat shell to loosen the muscle. Then remove the top shell. Scrape the muscle from the bottom shell. The oyster is now free.
Check out the basic oyster recipe for more information.
Do you need cutlery to eat mussels?
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