Hot Oysters in Sabayon with Fouesnant Cider Recipe

Ingredients

• 12 Fresh Oysters
• 3 Egg Yolks
• 1/2 Cup of Dry White Wine
• 1/4 Cup of Fouesnant Cider
• 2 Tablespoons of Butter
• 1/4 Teaspoon of Salt
• 1/8 Teaspoon of Cayenne Pepper
• 1 Tablespoon of Fresh Lemon Juice

Instructions

1. Preheat oven to 400 degrees F.
2. Shuck the oysters and place them in a gratin dish.
3. In a double boiler, combine egg yolks, white wine, Fouesnant cider, butter, salt, and cayenne pepper.
4. Whisk the mixture constantly over medium heat for 5-7 minutes, or until thick and foamy, like a hollandaise sauce.
5. Remove sabayon from heat and add lemon juice.
6. Pour the sabayon mixture over the oysters.
7. Bake in the preheated oven for 5-7 minutes, or until the oysters are hot, and the sabayon is golden brown and bubbly.
8. Serve immediately.

Verdict and Serving Suggestions

These hot oysters in sabayon with Fouesnant cider are a perfect treat for any seafood enthusiast. The Fouesnant cider gives the sabayon a unique and interesting flavor. It is an easy-to-make dish that can be served as an appetizer or even a main course. Serve with toasted bread and a crisp green salad for the perfect meal.