18th Century recipe revisited.
fleshy and slightly milky oysters. Remove the
meat from the oyster shells and keep the water
aside. Bring the filtered water to the boil with
some spices and herbs. Blanch the oysters.
Prepare a donut or a tempura dough. Dip in the oysters and then deep-fry. Serve
the oyster doughnuts with a beurre blanc or simply drizzle them with some lemon
or grapefruit juice mixed with some chilli powder.
5 oysters per person. A glass of the white
wine of Cayx, served well chilled, will work
wonders with this refined starter.