← All recipes

🍽️ Oysters on the Half Shell with Vegetable Cream Sauce

143 kcal · 30 min · 4 servings

Ingredients

• 6 oysters (e.g. Belon)
• 40 g small carrots (1 small carrot)
• 1 piece leek (approx. 40 g, only the white part)
• 1 zucchini (approx. 30 g, only the outside with the green skin)
• 0.5 shallot
• 3 tbsp whipping cream
• 1 tsp olive oil
• 100 ml white wine
• 2 tbsp anise liqueur
• coarsely ground white pepper

Instructions

1. 1. Thoroughly scrub the oysters under running cold water.
2. 2. Discard any oysters that are already open.
3. 3. Fold a kitchen towel several times to create a sturdy pad.
4. 4. Place one oyster on the towel with the flat, round shell side facing down.
5. 5. Hold the oyster firmly wrapped in the towel.
6. 6. Insert the tip of the knife between the two shell halves at the narrow end.
7. 7. Pry the shells open gently with a twisting motion.
8. 8. Slide the knife flat under the top shell.
9. 9. Cut the muscle holding the oyster to remove the top shell.
10. 10. Carefully remove any small shell fragments from the meat.
11. 11. Loosen the oyster meat from the bottom shell.
12. 12. Place the oysters in a sieve set over a bowl.
13. 13. Catch the released juice in the bowl.
14. 14. Wash, trim, and peel the carrot.
15. 15. Wash the leek and remove the tough outer leaves.
16. 16. Wash the zucchini and trim the ends.
17. 17. Peel the zucchini completely down to the light flesh.
18. 18. Dice the carrot, leek, and zucchini into very fine cubes.
19. 19. Peel the shallot and dice it very finely.
20. 20. Whip the cream until stiff.
21. 21. Chill the whipped cream.
22. 22. Heat the oil in a pot.
23. 23. Sauté the vegetable cubes over low heat for 3 to 4 minutes, stirring occasionally.
24. 24. Deglaze the vegetables with white wine.
25. 25. Add the anise liqueur.
26. 26. Let the liquid reduce.
27. 27. Pour in the collected oyster juice.
28. 28. Bring the liquid to a brief boil.
29. 29. Warm the oysters in the liquid for 1 to 2 minutes.
30. 30. Drain the oysters.
31. 31. Divide the oysters onto two small serving plates.
32. 32. Add the cold whipped cream to the pot with the sauce.
33. 33. Bring the sauce to a brief boil.
34. 34. Pour the hot sauce over the oysters.
35. 35. Season the sauce with pepper.
36. 36. Serve the dish immediately.

Nutrition per serving

• kcal: 143
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 6 g