French poet Léon-Paul Fargue once said that eating oysters feels like "kissing the sea on the mouth". No better time than Christmas to savor these festive treasures. A New Year's Eve delicacy, oysters offer an iodized burst of flavor, low calories, and nutrients like trace elements and vitamins—ideal for health-conscious indulgence. For a flawless holiday dish, trust chef Cyril Lignac from his Tous en Cuisine special Party Menus episode. Here's his irresistible warm oysters with seaweed recipe.
Cyril Lignac's Warm Oysters with Seaweed Recipe
During the holidays, conviviality and sharing shine at the table. Local favorites like oysters unite the family for a gourmet celebration. Tie on your apron—let's cook!
Ingredients for 4 people:
- 12 opened cupped oysters (keep the bottom shells)
- 50 g softened butter
- 5 g wakame seaweed, rehydrated in cold water and chopped
- 24 g black truffle slices (optional)
- Coarse Guérande salt
- A few slices of fresh bread
Preparation:
- Preheat the oven to 200°C. Prepare a baking dish with a bed of coarse salt. Mix the chopped wakame into the softened butter.
- Drain the natural water from each oyster and place on the salt bed. Top each with a knob of wakame butter and 2 g truffle slices (if using), then cover with the top shells. Bake for 4 minutes. Remove the top shells after cooking.
- Arrange in soup plates on a bed of clean coarse white salt. Serve the hot oysters immediately with fresh bread.
- Enjoy, and happy holidays!
