Warm Oysters

Ingredients

• 6 oysters (e.g., Belon)
• 40 g small carrots (1 small carrot)
• 1 stalk leek (ca. 40 g, only the white part)
• 1 zucchini (ca. 30 g, only the outer part with green skin)
• 0.5 shallot
• 3 tbsp heavy cream
• 1 tsp Olive oil
• 100 ml White wine
• 2 tbsp anisette
• coarsely ground white pepper

Instructions

1. 1.

   Brush oysters thoroughly under cold water. Discard any open oysters.

2. 2.

   Fold a kitchen towel several times and place one oyster, rounded shell side down, on the towel. Hold the oyster with the towel (or use an oyster glove).

3. 3.

   Place the tip of a knife at the narrow end of the shell between the upper and lower halves. Use leverage to lift the shells slightly apart.

4. 4.

   Insert the oyster knife along the inner top edge of the shell into the oyster, cutting through the muscle and separating the shell halves.

5. 5.

   Remove any small shell pieces if necessary. Separate the meat from the shells and place the oysters in a sieve over a bowl, catching the liquid.

6. 6.

   Wash, peel, and cut carrots into very fine dice. Wash and clean the white part of the leek. Wash and clean the zucchini; peel the outer layer with green skin, use the lighter inner part elsewhere. Dice the vegetables finely.

7. 7.

   Peel the shallot and dice it very finely.

8. 8.

   Whip the cream until stiff and refrigerate.

9. 9.

   Heat oil in a pot and sauté the vegetable cubes for 3-4 minutes over low heat, stirring.

10. 10.

    Deglaze with white wine and anisette, then reduce.

11. 11.

    Add the oyster liquid, bring to a brief boil. Warm the oysters in the sauce for 1–2 minutes, then drain into two small serving bowls.

12. 12.

    Pour the stiffened cream into the pot and briefly bring to a boil. Pour the sauce over the oysters, season with pepper, and serve immediately.