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.