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Normandy oysters

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


1 - Clean the mushrooms and chop roughly if necessary.
2 - Open the oysters, removing them from ther shells and save the juice.
3 - Sieve the juice to remove any grit, pour into a saucepan and bring to the boil.
4 - Turn the heat down to a simmer, add the oysters and poach for 2 minutes. (Remove oysters to a bowl immediately afterwards, to prevent overcooking.)
5 - In a saucepan, melt the margarine. Add the mushrooms and apples and cook over a gentle heat for 5 minutes.
6 - Add the calvados to the mixture and stir, followed by the creme fraiche.
7 - Allow to reduce for a few minutes and season well.
8 - Serve the oysters on a bed of the apple and mushroom (using the oyster shells if you fancy). Garnish with chervil and freshly grated nutmeg.
Advice: Enjoy with a glass of Sancerre

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another free recipe every day

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