French people are very fond of oysters. In general, we eat them fresh with a dash of lemon or shallot red wine vinegar. It’s one of the most popular starter for Christmas and New year Eve dinner.
Some hot versions of oysters are also quite famous like the oyster cream or oyster soup. I have found this recipe in a famous French cooking magazine that I bought many years ago. It sounds really great. For a Christmas dinner this oyster and bacon soup may be a great success.
Cream of oyster and bacon like a cappucino recipe
For 4 servings
- Preparation: 30 min
- Cooking: 20 min
- Total: 50 min
- 24 oysters n°2
- 12 slices of bacon
- 4/5 cup or 6.8 oz (20 cl) liquid cream
- 1/5 cup (5 cl) water
- 1 oz (30 g) butter
- fish fumet
- Open the oysters. Be careful to keep its salted juice. Filter it.
- In a saucepan, mix together the water, the salted water of the oysters, the cream. Cover and let simmer at medium heat for about 10 minutes.
- Add the butter to the sauce and cook this preparation during 2 minutes.
- In the meantime, bring to a boil fish fumet.
- Reduce the heat of the fish fumet. Rinse delicatly the oysters and poach them into the fish fumet during one minute (it shouldn’t boil anymore). Remove the oysters from the fish fumet and put them into four nice bowls.
- Whisk the creamy preparation until it becomes foamy
- Slice thinly the bacon and brown it in a pan without any oil or butter. Bacon should be very crispy
- Put bacon into the four bowls and pour the creamy and foamy preparation on top of it
- Serve immediatly
Oyster and bacon cream wine pairing
Willing to discover other French recipes for Christmas?