Oysters Saint-Hubert style (bishop of Avranches)

Oysters Saint-Hubert style (bishop of Avranches)
  • 1

    Open the oysters, discard the first water and place on an oven dish.

  • 2

    Wait for the oysters to produce their second water. Open the mussels in a saucepan with the celery and bay leaf.

  • 3

    Sweat the chopped shallots with the pommeau in a saucepan. Reduce the mixture until almost dry. Make the mussel velouté, then bind it with a beurre manié.

  • 4

    Add the velouté to the Pommeau reduction, and reduce for a few more minutes. Add the fresh cream.

  • 5

    Remove the second layer of water from the oysters. Cover them with the mixture and bake in the oven (220°) for 15 minutes.

  • 6

    Arrange on a plate lined with coarse salt to keep the oysters in balance.

  • It’s ready!


from the chef


A beurre manié is a base for binding sauces. It's a mixture of equal parts butter and flour added to the liquid to bind it together and make the sauce... without the risk of lumps as when flour is added directly.

The perfect



Tasting tip

Discover the aromas of CHABLIS 1ER CRU

  • Serves4 people
  • Preparation timePreparation: 15mn - Time of cooking: 15mn


24 oysters (if possible from Normandy)
50 cl Pommeau (an aperitif made from a blend of apple juice and
1 kg bouchot brandy)
Mussels (if possible from the Mont-Saint-Michel Bay)
3 or 4 shallots
1 stalk of celery
1 bay leaf
50 cl fresh cream (if possible from Normandy)
25 g flour
1 kg coarse salt
Salt and pepper

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