Warm oysters with linden and watercress

Ingredients

• 24 oysters
• 30 g (1 oz) butter
• 1 chopped shallot
• 1 bunch of watercress, stems removed
• 1 linden sachet
• 180 ml (3/4 cup) 35% cream
• salt and pepper to taste

Preparation

• Open the oysters.
• Keep the oyster juice in a saucepan and the oysters in a bowl.
• Clean the shells and set aside.
• In a frying pan, brown the butter with the shallots, add the watercress and cook for a few seconds, just long enough for the leaves to soften.
• Season with salt and pepper and place the watercress in the bottom of the oyster shells. Place the fresh oysters on top of the watercress. Set aside.
• In a saucepan, bring the oyster juice and a little water to the boil.
• Place the linden sachet in the water, cover and leave to infuse off the heat.
• After 5 minutes, remove the linden sachet, add the cream and let reduce by half. Check seasoning. Set aside for later.
• At the last minute, pour the sauce over the oysters and bake for 5 minutes at 375 °F (190 °C). It is important not to overcook, as the oysters should remain soft.
• Serve immediately on a bed of coarse salt to keep the oysters horizontal.