Today's recipe is something simple: Huîtres au cidre
For 4 persons
12 greater oysters
400 ml Cidre
a bit garlic
a bit chervil
150 ml cream
80 g butter
Open the oysters and put them out. Keep the oyster-water.
Roast the shallots, the carrot, the garlic ... in 30 g butter and than add the cidre.
Reduce the liquid to the half.
Add the oyster-water and the cream.
Reduce again to ta half.
Take the pot from the oven, poach the oysters for about 2 minutes.
Take the oysters out of the liquid, add salt, pepper, sugar ... how you like it.
Add the cold butter (in small pieces) and stir until frothy.
Put the oysters either in the (warmed up) shells or on a dish, arrange small pieces of tomotoe around it, pour the sauce over it and finally decorate it with the chevril.