Shell fish and fish - Saint-Aubert oysters (Bishop of Avranches) (Chablis 1er Cru Beauroy)


  • 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


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.

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