- 12 oysters (Claires, but you can use any)
- 150ml/5fl oz red wine
- 65ml/2½fl oz port
- 30ml/1fl oz red wine vinegar
- ½ bay leaf
- 1 sprig of thyme
- 1 banana shallot, chopped
- 1 tsp chives, chopped
- brown bread and butter
- 2 x ½ lemon, in muslin
- For this recipe you will need an oyster knife and a large presentation platter.
- Open the oysters carefully with an oyster knife and remove from the shell. Place them into a bowl with the juices.
- Wash the shells under cold water and dry. Place the oysters back into the shell. Strain the juices through a fine sieve and pour back over the oysters.
- To make the sauce (Pauvre Homme), place the red wine vinegar, bay leaf and thyme into a pan and reduce until almost all the contents are evaporated.
- Add the port and reduce again until it forms a sticky syrup.
- Add the red wine and bring to the boil then immediately remove from the heat and allow to cool. To finish the sauce add the chopped shallots and chopped chives.
- To serve, lay the oysters, in their shells, on a platter with crushed ice. Serve the sauce, lemon, brown bread and butter on the side.