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Marinated Oysters (Huitres Marinees)

There are two main areas of oyster production in France, at Marennes off the coast of Bordeaux, and around the coasts of Brittany. This dish, with regional embellishments is popular in both areas, and is eaten as an hors d'oeuvre or (in double quantities and by aficionados) as a light lunch. The traditional wine to serve with an oyster dish such as this, by the way, is chilled Chablis.

ingredients

2 - 4 servings
16 Oysters

for the marinade

175 ml (6 fl oz) 3/4 cup Dry white wine
50 ml (2 fl oz) 1/4 cup Olive oil
50 ml (2 fl oz) 1/4 cup Lemon juice
Salt and pepper to taste
1/4 tsp Dried thyme
1/4 tsp Dried chervil
1 tsp Chopped parsley
1 Garlic clove, crushed

method

1. First, prepare the marinade. Combine all the ingredients in a large bowl, stirring to blend thoroughly. Set aside for 15 minutes.

2. Meanwhile, detach the oysters from the shells and put them into a saucepan. Discard the shells. Add the marinade and bring the liquid to the boil.

3. Transfer the oysters and liquid to a serving bowl and set aside to cool to room temperature. Chill in the refrigerator until required. Serve cold, in the marinade.

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