100ml3½ fl oz, 7 tbsp dry white wine such as Muscadet
50ml134 fl oz, 3 tbsp + 1 tsp oyster water
100ml3½ fl oz, 7 tbsp full-fat liquid cream
A dozen strands of saffron
A large knob of butter
Fleur de sel + VoatsiperiferyMadagascar wild pepper
Instructions
Pour the cream into a bowl, stir in the saffron, cover with cling film and leave to infuse for two hours in the refrigerator. (Note: if you use powdered saffron, you will just have to pour it into the cream without having to let it steep).
Open the oysters, filter their water so as to keep 5 cl. Set the oyster flesh aside in a sieve over a bowl to remove the remaining water. Clean the shells to remove all impurities.
Arrange the orange zest on a baking sheet covered with baking paper. Dry in the oven at 180°C/350°F/Gas 4 for 5 minutes, keeping an eye on it to prevent burning. Chop the hazelnuts, cocoa nibs and dried orange zest.
Peel and chop the shallot. Fry it in butter. Drizzle with the oyster water and white wine and reduce by half. Stir in the saffron cream, salt and pepper.
Preheat the oven grill.
Place the oyster shells with coarse salt in a baking dish. Arrange the oyster flesh in the shells, cover with the cream, sprinkle with the chopped hazelnuts, cocoa nibs and dried orange zest. Grill for 5 minutes.
Notes
If you have a little hazelnut, cocoa nibs or orange zest left, keep it in an airtight container and use it on dishes such as grilled fish or scallops.