- Hot oysters with sorrel and diced apples from Normandy - Healthy and gourmet meal idea
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Hot oysters with sorrel and diced apples from Normandy

Prep Time15 mins
Cook Time25 mins
Total Time25 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Crustacean fish and seafood, Cuisine of the terroirs, Lower Normandy, Place, Upper Normandy
Servings: 6
Calories: 130kcal


  • 36 Oyster n ° 3
  • 30 cl Cider
  • 60 g sorrel
  • 3 Apple of Normandy
  • 90 g Butter
  • Guérande salt flower
  • Ground pepper


  • Preheat the oven to 90 ° C (Th.3). Open the oysters, detach them gently from their shells. recover their water in a jumper. add the cider and poach the oysters 30 s. arrange them in individual casseroles.
  • Sweat the chopped sorrel in half of the butter. book.
  • Peel and cut the apples in very small dice. sweat them quickly with the remaining butter and a pinch of Guérande coarse salt.
  • Garnish the casseroles with the sorrel and the apple, and sprinkle some oyster cooking juices. bake the casseroles 10 min. serve hot with rye bread.