Oyster bruschetta

 

[Ingredients for 2 servings]

- 1 small pack (90-100g) of raw oysters (for cooking)

- 1 teaspoon salt (for washing)

- 20g (1-2) fresh mushrooms

- A pinch of salt

- 2 tablespoons white wine

- 50ml heavy cream

- 1 tablespoon olive oil

- A pinch of salt

- A pinch of coarsely ground black pepper

- 6 slices of baguette (or batard, sliced)

- Olive oil, to taste

- 1 teaspoon chopped parsley

- Cherry tomatoes (if available), to taste

[Directions]

1. Sprinkle salt on the raw oysters, rinse with water, pat dry with kitchen paper, and roughly chop. Chop the mushrooms.

2. Brush the baguette with olive oil and toast in the toaster oven until golden brown. 3. Add olive oil and mushrooms to a frying pan and heat over medium heat, sprinkle with salt and fry lightly.

4. Add the raw oysters and fry until all the water has evaporated. Add the white wine and evaporate the alcohol, then add the cream and simmer.

5. Season with salt and coarsely ground black pepper, place on a baguette and sprinkle with parsley.