Fresh, fleshy and nervous, with a good aromatic persistence. Shades of tart fruit, mango with a mineral finish, toasted bread.
24 hollow oysters n° 2, 400 g soft salted butter, 1 bunch of fresh onions, 1 bunch of flat parsley, 1 bunch of tarragon, 1 dozen celery leaves, 125 g breadcrumbs, 1 tbsp. Tabasco, fine salt, coarse salt for presentation.
1. Rinse, wring out and remove the herbs. Peel the onions. Chop them and the herbs very finely. Put them in a bowl with the diced soft butter, breadcrumbs, pastis and Tabasco. Add a little salt, mix well and store at room temperature.
2. Open the oysters, detach the molluscs and put them back in the cleaned hollow shells. Place them on the oven tray lined with coarse salt, garnish with large knobs of herb butter.
3. Place the oven rack in the middle and turn on the grill. Put the oysters in the oven for about 5 minutes so that the butter golds. Serve immediately on a bed of coarse salt.