{"id":347,"date":"2015-03-09T16:02:57","date_gmt":"2015-03-09T15:02:57","guid":{"rendered":"https:\/\/www.bechemilh-lauby.fr\/?page_id=347"},"modified":"2015-04-01T13:19:56","modified_gmt":"2015-04-01T12:19:56","slug":"degustez","status":"publish","type":"page","link":"https:\/\/www.bechemilh-lauby.fr\/en\/degustez\/","title":{"rendered":"Oyster advice and recipes."},"content":{"rendered":"

Opening oysters<\/h2>\n

1. Position your thumb 1 cm from the end of the blade
\n2. Push your knife into the muscle
\n3. Cut through the muscle
\n4. Lift and remove the upper shell<\/p>\n

Watch the oyster opening video<\/a><\/p>\n

\"ouverture-huitre\"<\/p>\n

Some delicious oyster recipes<\/h2>\n

All these recipes come from\u00a0www.huitresmarennesoleron.info<\/a> (French)
\nClick here to view more recipes at\u00a0huitres.com<\/a> (French)<\/p>\n

\n

\"huitre<\/p>\n

Hu\u00eetre Marennes Ol\u00e9ron with cr\u00e9pinette sausage<\/h3>\n

Serves 2<\/strong><\/p>\n

\u2192 1 cr\u00e9pinette per person or 2 chipolata sausages
\n\u2192 10-12 Marennes Ol\u00e9ron oysters
\nAs a starter: size 4
\nAs a main course: size 3 or 2<\/em><\/p>\n

At Christmas in the south-west of France, the local sausage known as cr\u00e9pinette is considered the finest accompaniment to oysters. If you can\u2019t get hold of this delicacy, you can use your preferred chipolata sausages.<\/p>\n

Fry or grill the sausage and dry on kitchen paper.<\/p>\n

Serve the cr\u00e9pinette on a separate plate to accompany your dish of oysters. Chipolatas can be served the same way or finely chopped and sprinkled on each oyster just before eating. Our recommendation of oyster: The Pousse en Claire Label Rouge Marennes Ol\u00e9ron oyster brings a wonderfully fleshy texture to this original marriage of flavours. Using the Fine de Claire Verte Marennes Ol\u00e9ron oyster creates a more contrasted association of flavours between land and sea.<\/p>\n<\/div>\n

\n

\"\"<\/p>\n

Roasted red peppers and bacon<\/h3>\n

Serves 2<\/strong><\/p>\n

\u2192\u00a02 red peppers
\n\u2192\u00a03 rashers of smoked streaky bacon
\n\u2192 10-12 Marennes Ol\u00e9ron oysters
\nAs a starter: size 4
\nAs a main course: size 3 or 2<\/em><\/p>\n

Wash and de-seed the peppers, slice thinly, and roast gently in a little olive oil.<\/p>\n

Fry the streaky bacon in a frying pan over a low heat.<\/p>\n

Just before serving, remove the bacon and leave to rest on kitchen paper.<\/p>\n

Cut each rasher into small squares. Take your Marennes Ol\u00e9ron oysters, cutting through just the small muscle and leaving them in their shells. Drain the water from the Marennes Ol\u00e9ron oysters before serving, and add the warm roasted peppers and squares of bacon.<\/p>\n

Recipe: A.CIRELLI \u2013 Y. LECLERC L\u2019\u00e9v\u00e9nement Culinaire<\/em><\/p>\n<\/div>\n

\n

\"Photo<\/p>\n

Parmesan gratin oysters on a bed of rocket<\/h3>\n

Serves 2<\/strong><\/p>\n

\u2192 12 cupped oysters (size 2)
\n\u2192 30 g rocket
\n\u2192 3 thin slices of cured ham
\n\u2192 100 ml cr\u00e8me fra\u00eeche
\n\u2192 20 g grated Parmesan
\n\u2192 6 sundried tomatoes
\n\u2192 1 teaspoon balsamic vinegar
\n\u2192 Freshly ground pepper<\/p>\n

Pre-heat the oven to 200\u00b0C. Meanwhile, open the oysters. Cut through the muscle to remove them and discard the water.<\/p>\n

Finely slice the sundried tomatoes and ham. Combine the rocket and balsamic vinegar in a bowl.<\/p>\n

Embed the empty shells in coarse sea salt on a gratin plate. Spoon a little cr\u00e8me fra\u00eeche into each shell. Cover the cr\u00e8me fra\u00eeche with a few rocket leaves, the sun-dried tomatoes, the shelled oyster and the thinly sliced ribbons of ham.<\/p>\n

Add freshly ground pepper, sprinkle with Parmesan and bake for 12 to 15 minutes in the middle of the oven. Serve immediately.<\/p>\n

Photo and recipe: Philippe Asset<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Opening oysters 1. Position your thumb 1 cm from the end of the blade 2. Push your knife into the muscle 3. Cut through the muscle 4. Lift and remove the upper shell Watch the oyster opening video Some delicious …More…<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-347","page","type-page","status-publish","hentry"],"yoast_head":"\nOyster advice and recipes. - Hu\u00eetres Bechemilh-Lauby<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bechemilh-lauby.fr\/en\/degustez\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oyster advice and recipes. - Hu\u00eetres Bechemilh-Lauby\" \/>\n<meta property=\"og:description\" content=\"Opening oysters 1. Position your thumb 1 cm from the end of the blade 2. Push your knife into the muscle 3. Cut through the muscle 4. 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