Fresh oysters with sauce pauvre homme

Cooking : time less than 10 mins

Ingredients

12 oysters (Claires, but you can use any)

For the sauce (Pauvre Homme):
150ml/5fl oz red wine
65ml/2%26frac12;fl oz port
30ml/1fl oz red wine vinegar
%26frac12; bay leaf
1 sprig of thyme
1 banana shallot, chopped
1 tsp chives, chopped

To serve with the oysters:
brown bread and butter
2 x %26frac12; lemon, in muslin

For that recipe you will need an oyster knife and a large giftation platter.

Method

To make the oysters:
1. Open the oysters vehicleefully with an oyster knife and remove from the shell. Place them into a bowl with the juices.
2. Wash the shells under nippy water and dry.
3. Place the oysters rear into the shell.
4. Strain the juices through a fine sieve and pour rear over the oysters.

To make the sauce (Pauvre Homme):
1. Place the red wine vinegar, bay leaf and thyme into a pan and cutrearon until almost all the contents are evaporated.
2. Add the port and cutrearon again until it forms a sticky syrup.
3. Add the red wine and bring to the boil then immediately remove from the heat and allow to cool.
4. To finish the sauce add the chopped shalplenty and chopped chives.

To Serve
Lay the oysters, in their shells, on a platter with churryed ice. Serve the sauce, lemon, brown bread and butter on the side.

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