Hot oysters and chili

Recipe: Hot oysters and chili


Hot oyster and chilli recipe, I loved the sweetness of the sabayon, the texture of the oysters and the strength of the West Indian chili. Everyone will play with the pepper according to the desired taste, but beware this pepper moves. I like hot oysters or cold it doesn’t matter, but making them hot allows everyone to pair them with different ingredients. Hot oysters with chili, a revelation for me, I really liked this taste of chili, a little strong but so surprising. Oysters for the end of the year can be found everywhere, it allows us to think of the sea. Remember a recipe in 2015

Recipe ingredients:

  • Hot oyster and chilli pepper recipe for 3 people:
  • 12 Hollow oysters N ° 3 from the Arcachon Basin
  • 1 West Indian pepper
  • 15 cl of white wine
  • 15 cl of liquid cream
  • 1 egg yolk


  1. Rinse the chilli quickly under the tap.
  2. Cut the chilli in half, then half into tiny cubes and the other into 12 strips.
  3. Open the oysters and collect the first water
  4. Wait a bit then collect the second water.
  5. Take the oysters out of the shell.
  6. Filter the oyster water with a Chinese.
  7. Heat the water and let it boil and reduce by half.
  8. Pour in the wine and let reduce by half for about 10 minutes
  9. Add the cream and let reduce further, in order to obtain a very smooth sauce, you need about a tablespoon per oyster.
  10. Place the oyster shells on a ball of aluminum foil, and press so that they are quite stable.
  11. Place one oyster per shell.
  12. Place 2 to 3 pieces of chili in each shell, be careful the chili is very hot.
  13. Mix the egg yolk with the sauce off the heat.
  14. Pour sauce over each oyster to fill the shell.
  15. Place the slice of pepper on the sabayon.
  16. Place in a hot oven at 200 ° for 7 to 8 minutes.

Preparation time: 25 minute (s)

Cooking time: 7 to 8 minutes
Number of people: 3

4 star rating: 1 review

What wine to drink with: Hot oysters and chili

My favorite wine for this recipe: Beaujolais Blanc Cépage Chardonay
Temperature between 10 ° and 12 °

Chillies Prepare the sauce A few pieces of chili Add the sabayon zoom

Related Articles


Laithwaites Wine Club Review

I joined the Laithwaites Wine Club and paid out of my own pocket to become a member and give you this Laithwaites Wine Club Review. Below I’m …


Fender Player Stratocaster Review

The preamble Before we start, know this: This latest guitar review is a long time in the making. If you’re a reader of this blog, …


Pawp Pet Insurance Review

We’ve rated Pawp on price, coverage, policy options, waiting periods, customer support, and more. Read our Pawp pet insurance alternative review to see how this …


The Farmer’s Dog Review – Farm to Bowl Dog Food

Going through some ingredients labels on some dog foods can leave you scared. At times, the labeled constituents contain names that can be hard to …


Doctissimo and its partners wish to use cookies or other tracers and process your personal data (browsing data, data & eacute; entered in your account and / or when using the services, etc.) for:

  • Audience measurement
  • Features related to social networks,
  • Personalized content; and content performance measurement,
  • Personalized advertising, performance measurement of advertising and audience data,
  • Develop and improve products,
  • Precise geolocation data and identification by analysis of the terminal,

You can authorize or refuse all or part of these data processing operations which are based on your consent or on the legitimate interests of our partners, & agrave; with the exception of cookies and / or tracers necessary for the operation of this site. You can change your choices & agrave; at any time by clicking on "Cookie preferences" at the bottom of each page. To learn more, see our & nbsp; privacy policy < span>.