Christmas meal:here is the delicious recipe for warm oysters with seaweed from Cyril Lignac

French poet Léon-Paul Fargue once said that eating oysters "one feels like kissing the sea on the mouth and ". And what better time than Christmas to flirt with this fabulous seashell. Become a delicacy of New Year's Eve , these seafood delight us with their unique iodized taste and their flesh. In addition to offering an explosion of flavors in the mouth , these marine molluscs are low in calories and rich in trace elements and vitamins, good for the body and health. And to be sure of making a faultless, we can definitely count on Cyril Lignac . It's on his showTous en Cuisine special editionParty menus , that the chef unveiled a new culinary gem. Here is the recipe for hot oysters with seaweed by Cyril Lignac, which we will love to prepare!

Cyril Lignac's recipe for oysters with seaweed

During the holidays, conviviality and sharing are wagers and this also happens at the table. As we know, some local products have the gift of bringing the whole family together, such as oysters . So for a festive and gourmet moment, put on your apron, roll up your sleeves, and we're off to the kitchen.

Ingredients for 4 people:

• 12 open cupped oysters (keep the bottom shells)
• 50 g softened butter
• 5 g wakame rehydrated in cold water and chopped (it's a seaweed)

• 24 g black truffle slices (optional)
• Coarse Guérande salt
• A few slices of fresh bread

Preparation:

1. Preheat the oven to 200°C. Prepare a baking dish with a bed of coarse salt. Add the chopped wakame to the softened butter. Mix.
2. Remove the natural water from each oyster and place on the bed of salt. On each oyster, add a knob of wakame butter and cover them with 2 g of truffle strips if you wish, cover with their respective shells. Bake for 4 minutes. When cooked, remove the top shells.
3. In soup plates on a bed of clean coarse white salt, place the hot oysters. Serve immediately with fresh bread.
4. Enjoy yourselves, and above all, happy holidays!