The breton oysters

the OYSTERS BRETON 00468 INGREDIENTS for 6 PERSONS 24 or 36 oysters that are already open, 1 onion, 60 g butter, 1/2 dl of dry white wine, 1/2 dl of fresh cream, 1 teaspoon of potato starch or corn, salt, pepper, chives or parsley.

Place the shells containing the oysters in a large baking sheet or two smaller.

Heat the butter in a small frying pan over a medium heat and let wither the white part of green onions chopped without coloring it.

Lower the heat and pour the wine.

Add salt and pepper and let simmer for 2 minutes, then add the cream and the starch diluted with two tablespoons of water.

Let thicken over low heat, stirring regularly.

Remove the Pan from the heat and add the chopped chives.

Pour a teaspoon of salsa on each oyster and pass the Pan in a preheated oven at 160ø.

for 5 minutes.

Serve immediately with bread.