INGREDIENTS (FOR 4 PEOPLE)
1 teaspoon Curry powder
1 tablespoon Chiseled cilantro
Open the oysters and remove the shells (keep them.) by pouring the filtered water into a saucepan. Poach the oysters for 20 seconds, drain and reserve the cooking water.
Chop the shallots very finely and melt them 2 to 3 min in a saucepan with 20 g of butter. Pour in the curry powder and wet with the oyster water.
Reduce 2 min then, out of the heat, add the remaining butter cut into pieces, the chopped cilantro and pepper.
Garnish each shell with an oyster and cover with sauce. Place the oysters on a bed of coarse salt, grill them in the oven for 30 seconds and serve.