Oyster soup with mushrooms
In this recipe, oysters are prepared for a soup with white wine and mushrooms. Discover a new to cook oysters.
1. Clean the mushrooms with a clean cloth without washing. Rinse and dry the chervil. Peel and chop the shallots. Open the oysters on top of a bowl to save the little water. Open the oysters with a shucking knife. Cover with cling film and set aside in the fridge.
2. In a large saucepan, fry the shallots for 5 minutes with 50 g butter over a low heat without letting them brown. Pour in the white wine and leave it to evaporate. Then add the broth and bring to a boil. Reduce the heat and incorporate the cream. Add salt and pepper and cook for 10 more minutes.
3. During this time, toss the mushrooms for 3 minutes in the remaining butter. Filter the oyster water and add to the soup once it is cooked. Remove from heat and pass through a sieve and poach the oysters for 2 minutes. Divide on to plates and add the mushrooms. Decorate with chervil leaves.
Photo credit : Sucré Salé
