Oysters Gratinated with Kari Gosse
Provide 4 oysters 2 or 1 per person. Open them without taking off, empty the water and turn them on the plate for 5 minutes. At the same time, prepare your fresh cream sauce, add shallots (confected with white wine beforehand), salt, pepper, lemon juice and lemon juice. Kari Gosse. (mixture of Lorient spices a little spicy). Fill the oyster shell with the sauce and bake 5-10 minutes at 200°C for gratin. Serve immediately.
Little trick : from the tip of the knife, bring the gills back to the centre of the oyster so that it does not dry around to cooking.
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