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The starter, Regional

Marennes oysters with rye bread

Marennes oysters with rye bread is a starter for 6 people made with 18 size n°3 oysters, a shallot mignonette and buttered toasts. It takes 35 minutes of active work, everything is prepped just before guests arrive except the shucking, done at the very last minute, for a budget of €5.60 per person. Success comes down to fresh oysters and careful shucking that keeps the liquor in the shell.

Really fresh Marennes oysters, a squeeze of lemon, a shallot mignonette and buttered rye bread toasts, the briny version of a party.

Marennes oysters with rye bread
For
6 people
Work
35 min
Total time
45 min
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€5.60
Calories per person
210 kcalcalculated by Kiloach, your weight coach

A properly shucked Marennes oyster starts with that briny, slightly sweet liquor sitting right in the shell, and a firm flesh that slides off with one flick of a fork. The shallot and vinegar mignonette wakes everything up without covering the flavor, and the buttered rye bread gives it a rustic counterpoint that holds the whole plate together. This starter barely needs any cooking, just a good hand and good oysters.

Serve these oysters for a slightly dressed up dinner with friends, a holiday eve, or a family meal by the coast in winter when seafood platters make their comeback. They open a menu nicely before a fish course or a braised meat dish, with a dry white wine poured from the very start of the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 3 steps, 20 min
  4. When it's time to serve 1 step, 20 min

Just before guests arrive, make the mignonette, butter the rye bread and set up the plates with a bed of coarse salt and lemon wedges. Shuck the oysters at the very last moment, right at serving time, so they reach the table with all their liquor and freshness.

The ingredients

6 people

Fish counter

  • Marennes oysters, size n°3 18

Fruits and vegetables

  • Lemon 2
  • Shallots 2

Pantry

  • Red wine vinegar 5 cl
  • Coarse saltoften in the pantry 1 kg
  • Pepperoften in the pantry 1 pinch

Bakery

  • Rye bread 6 slices

Dairy

  • Salted butter 80 g

Allergens Mollusks, Gluten, Lactose

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the mignonette with finely chopped shallots, vinegar and pepper. 5 min

    Chop the shallot very fine, you should barely notice it between your teeth.

  2. Butter the slices of rye bread, cut them in half and cover them. 10 min

    Use soft butter, it spreads without tearing the bread.

  3. Cut the lemons into wedges and set up the plates with a bed of coarse salt. 5 min

    The coarse salt steadies the oysters and keeps their liquor in the shell.

When it's time to serveThe final touches, right in front of your guests.

  1. Shuck the oysters with an oyster knife, detach them and arrange them on the coarse salt. 20 min

    Protect your hand with a kitchen towel and slide the knife in near the hinge.

Our tips to get it right

  • Ask your fishmonger to shuck them if you're short on time, they'll hand them over fresh the same day and you'll save a solid fifteen minutes.
  • Serve the oysters very cold, straight from the fridge at the last second, the contrast with the barely warm buttered bread comes through much better.
  • Keep a kitchen towel folded in four within reach to steady the oyster while shucking, it keeps the knife from slipping.

The variations

  • Swap the red wine vinegar for cider vinegar for a rounder, less sharp mignonette.
  • For a gluten free version, serve the oysters with buckwheat bread instead of rye.
  • If some guests aren't into raw oysters, add a few peeled shrimp on the same bed of coarse salt.

What to serve it with

  • Dry white wine, muscadet or sauvignon
  • Peeled pink shrimp
  • Extra salted butter on the side

Storage

Unopened oysters keep 2 to 3 days in the fridge wrapped in a damp cloth, never in water. Once shucked, eat them within the hour, they don't freeze and don't keep until the next day.

Questions about this recipe

How do you know an oyster is fresh before opening it?

It should be tightly closed or close back up when tapped, and smell like the sea without any unpleasant odor. A gaping shell that doesn't move means the oyster is dead and should be discarded.

Can you shuck the oysters ahead of time to save time?

It's best to shuck them at the last minute to keep the liquor and freshness of the flesh. If needed, your fishmonger can shuck them the same morning, as long as you keep them flat in the fridge until serving.

Do you need to wash the oysters before opening them?

A quick rinse under cold water is enough to remove any outer sand, without letting them soak. The liquor inside once opened shouldn't be replaced with anything else.

What if I don't have an oyster knife?

A short, rigid blade knife can work in a pinch, but an oyster knife is safer thanks to its guard that protects your hand. Avoid regular kitchen knives, they're too slippery and risky on a wet shell.

Can Marennes oysters with rye bread be made ahead?

Partly, the finish happens at the last moment. The recipe needs 35 min of work in total, split up like this, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make Marennes oysters with rye bread?

Allow 45 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in Marennes oysters with rye bread?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does Marennes oysters with rye bread cost?

About €5.60 per person, that's €33.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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