Christmas Oysters with Herb Crust and Mushrooms

Ingredients

• 16 oysters
• 1 stalk Parsley
• 2 stalks thyme
• 1 stalk mint
• 80 g breadcrumbs
• 0.5 tsp lemon zest
• 100 g butter
• Salt
• Pepper (freshly ground)
• 75 g chanterelles
• 1 small Shallot
• 1 tbsp oil
• 50 ml dry white wine
• sea salt (for the baking sheet)
• truffle (for garnish)

Instructions

1. 1.

   Open the oysters and separate the meat from the shells. Clean the shells and place a piece of oyster meat in each half.

2. 2.

   Wash the herbs, shake them dry, remove the leaves, finely chop, and mix with the breadcrumbs and two-thirds of the lemon zest. Melt the butter, fold it in, and season the mixture with salt and pepper.

3. 3.

   Clean and dice the chanterelles. Peel and finely mince the shallot. Sauté the shallot cubes in oil, add the chanterelles, season with salt, a touch of pepper, and lemon zest, then deglaze with wine.

4. 4.

   Preheat the oven grill. Sprinkle sea salt on a baking sheet and arrange the oysters on it. Distribute the chanterelles over the oysters and spread some herb mixture onto each oyster. Grill under the preheated heat for 3-4 minutes until gratinated. Garnish with truffle slices if desired and serve immediately.