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.