Shell fish and fish

Saint-Aubert oysters (Bishop of Avranches)

Ingredients:
- 24 oysters
- 50 cl Pommeau
- 1 kg mussels
- 3 or 4 shallots
- 1 celery stick
- 1 bay leaf
- 50 cl fresh cream
- 25 cl flour
- 1 kg coarse salt
- Salt, pepper

   Recipe:
1 - Open the oysters, discard their water then place them in a baking      dish.
2 - Wait for the oysters to produce more water. Steam open the      mussels with the celery and bay leaf
3 - Sweat the sliced shallots and pommeau in a saucepan. Reduce this      preparation until nearly dry.
4 - Make the mussel velouté, thicken with a beurre manié. Add the      velouté to the pommeau reduction, reduce for a few minutes.
5 - Add the fresh cream. Discard the new water from the oysters.      Cover them with the preparation and bake in the oven (220°) for 15      minutes.
6 - Pour a thick layer of coarse salt into a dish to keep the oysters      balanced.

Serving suggestions: White wine Chablis 1er Cru Fourchaume


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