À Table: Belon Oysters




From the Food-hall: Belon Oysters  – Huîtres Belon au beurre de vandouvan

Huîtres Belon says Gwenaelle Cadoret, owner of l’Ecailler de Bistro 22 rue Paul Bert 75011 Paris are raised in the Carantec Bay near Morlaix (2900) for 30 months and then finished off for 8-12 months in the Belon river which opens into the sea at Ruiec-sur-Belon. Its this mixture of fresh and salt water which gives this oyster its incredible sweetness and an aroma of hazelnut. In their season she says, they are never greasy.
Belon Oysters from the Belon river, France (Credit: Wikipedia)

Belon Oysters from the Belon river, France (Credit: Wikipedia)

 

Preparation: 15 mins
Cooking time: 10 mins
Serves 4
Ingredients:

16 Huîtres Belon No. 00
I large dollop of Normandy butter
1 Shallot
10 cl of white wine
25g of butter
3 teaspoons of vandouvan (a derivative of Indian curry blend with a French influence)
100g tapioca
50g hazelnuts

PREPARING THE OYSTERS

Shuck the oysters remove from shells and decanter the liquid into a salad dish through a fine mesh strainer. Put them aside for dressing.

Vandouvan sauce
Braise the finely cut shallot in a dollop of butter in a frying pan, add wine and spices, wait   for the luquid to evaporate. Add the liquid saved on opening the oysters and mix in with the butter. Strain the sauce with a fine mesh strainer and keep it warm in a bain-marie.

Tapioca
Cook the tapioca for ten minutes in boiling water and season with salt.

Dressing
Heat the oysters gently in water in a small casserole placed in the bain-marie. Take them out and place them back in their shells on a bed of sea salt . Cover each oyster with tapioca and the Vandouvan sauce,  decorate with the hazelnuts which you have previously shelled and grilled in the oven. Serve immediately.

Recipes: Editorial Staff
editorial@french-news-online.com

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
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