Lindemans

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Oysters with Gueuze Cuvée René

Oysters with Gueuze Cuvée René

Method

  • Peel and cut the shallot very finely. Bring to a boil with half a bottle of Lindemans Gueuze Cuvée René and reduce the beer on high heat until almost half of the liquid has evaporated.
  • Open the oyster shells, loosen the oysters, pour the oyster juice into the pan and put the oysters aside.
  • Arrange the hollow oyster shells on a bed of sea salt and put a raw oyster into each shell.
  • Preheat the grill.
  • Add the egg yolks to the oyster juice and place the saucepan in a bain-marie or over very low heat.
  • Cut the butter into small pieces.
  • Pour the rest of the bottle of Cuvée René into the oyster juice and whisk in the butter until you have a light sauce.
  • Season with salt and pepper and divide the sauce between the oyster shells.
  • Place under the hot grill until they have a nice colour and serve immediately.