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    Nutrition Info . . .

    VitaminsA, B3, C, P
    MineralsSilicon, Calcium, Sulfur

    Ingredients Jump to Instructions ↓

    1. 24 oyster, in the shell

    2. 1 to 2 lemons

    3. 1 bunch watercress

    4. cream

    5. 1 bouquet garni

    6. 1 tbsp (15ml) finely chopped onion

    7. 1 tbsp (15ml) finely chopped carrot

    8. 1/2 cup (125ml) dry white wine

    9. 1 cup (25ml) water

    Instructions Jump to Ingredients ↑

    1. Method :

    2. Remove oysters from shell and place in a bowl with their liquid.

    3. Carefully peel find off lemons, making sure no pith is included. Cut lemon rind into julienne strips and blanch in boiling water for 3 minutes. Drain, refresh in cold running water and set aside.

    4. Pick leaves from watercress, Wash leaves well the blanch in boiling water fro 4 minute. Drain well and puree in a blender or food processor. Measure out 2/3 cup (165ml) or puree and dilute with sufficient cream so that it will lightly coat any oyster. Keep warm.

    5. Place remaining ingredients in a pan and simmer for 5 minutes.

    6. Remove vegetables and bouquet garni. Add oysters to pan and poach over gently heat for 2 minutes. Drain and out oysters back in shells.

    7. Divide oysters between 4 serving plates and coat with watercress sauce. Garnish with lemon strips.


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