Oysters with mimolette cheese, mustard and watercress
6 servings
60 minutes
This exquisite French oyster recipe with mimolette cheese, mustard, and watercress is a true gastronomic delight. Gillardeau oysters, known for their sweet taste and firm texture, are gently cooked in their own juice. Thyme and garlic-infused mashed potatoes add creaminess, while the airy beer and mimolette cheese mousse gives the dish a creamy richness. Crispy bread crumbs and tangy mustard create a contrast of textures and flavors, while fresh cress with hints of horseradish refreshes the composition. This dish highlights the richness of French cuisine, where every detail expresses culinary sophistication.
1
Open the oysters, pour the juice into a saucepan, bring to a boil, and cook the oysters very quickly.
- Fresh oysters: 12 pieces
2
Place the potatoes in a baking dish, add thyme, garlic, 20 grams of butter, 20 ml of milk, and cream, mix, and bake for twenty-five minutes at 100 degrees. Blend, strain, and pack into a siphon.
- Potato: 100 g
- Thyme: 1 stem
- Garlic: 0.5 clove
- Butter: 50 g
- Milk: 80 ml
- Cream: 20 ml
3
Bring beer, 60 ml of milk, cheese, and agar-agar to a boil, keep on heat, stirring, for twenty minutes. Blend, strain, cool, and blend again.
- Lager (pale beer): 60 ml
- Milk: 80 ml
- Mimolette cheese: 60 g
- Agar-agar: 10 g
4
Bring to a boil a mixture of 30 ml of water, honey vinegar, and sugar, add mustard. Cook until the grains swell; cool down.
- Honey vinegar: 20 ml
- Sugar: 10 g
- Mustard seeds: 20 g
5
Blend cress with 30 ml of water, horseradish, gum, and cider vinegar, and add salt.
- Watercress: 0.5 bunch
- Horseradish: 10 g
- Guar gum: 1 g
- Cider vinegar: 2 ml
- Salt: to taste
6
Grind the bread into powder, toast it in a pan until golden. Add 30 grams of butter, mix, and bring to a wet sand consistency.
- Stale white bread: 30 g
- Butter: 50 g
7
Arrange everything on a plate in order, starting with the oysters, and sprinkle with crumbs.
- Fresh oysters: 12 pieces