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Oysters with champagne zabaglione
Preparation
20 min
Cooking time
25 min
Servings
12 oysters
Ingredients
- 30 ml (2 tbsp) butter
- 45 ml (3 tbsp) French shallot, finely chopped
- 1 clove of garlic, finely chopped
- 430 ml (1 3/4 cups) button mushrooms, finely chopped
- Sea salt and freshly ground black pepper
- 125 ml (1/2 cup) champagne or brut sparkling wine
- 125 ml (1/2 cup) cream 35%
- 30 ml (2 tbsp) flat-leaf parsley, chopped
- 12 Beausoleil or Malpeque oysters, well washed and brushed
- 4 egg yolks
- 1 ml (1/4 tsp) Espelette pepper
Preparation
- In a skillet, heat the butter over medium heat. Sweat the shallot, without coloring, for 2 to 3 minutes.
- Add the garlic and cook for another 1 minute, stirring constantly.
- Add the mushrooms.
- Salt and pepper.
- Cook the mushrooms until all the water from the vegetation has evaporated.
- Add half the champagne and reduce to dryness.
- Add the cream and reduce by half. Remove from the heat.
- Add the parsley.
- Toss and set aside.
- Preheat the broiler with the oven door ajar.
- Open the oysters.
- Place them on a baking sheet lined with coarse salt or crumpled aluminum foil so that they lie flat.
- Garnish with the mushroom duxelle.
- Set aside.
- In a double boiler, combine the egg yolks, the rest of the champagne and the Espelette pepper. Season with salt and pepper.
- Using a whisk, froth the preparation. Cook for 3 to 4 minutes, whisking constantly. Do not overcook, to prevent the yolks from forming lumps.
- The sabayon should thicken until it forms a ribbon.
- Place the oysters in the oven and cook about 3 minutes. Cover the oysters with sabayon and return to the oven for about 1 minute, until nicely browned.
- Serve immediately.
