Dry Oyster Sauce
The Dry Oyster Sauce is a broth that is almost a cup of sea. You can use it with fish dishes, but if you reduce it a little bit further, it can be a good glaze for pretty much anything! Want to learn how to open oysters? Find here on CREME!
Open and remove 12 oysters from the shells. Place them on a tray lined with parchment paper
Place the oysters in an oven at 70°C for 12h until dry
Add 500g mussels and 1L of water mixed with 100ml of white wine to a tall pot. Bring to a boil
When it reaches the boiling point, reduce the heat to low. Simmer for 20 minutes, or until the mussels are fully cooked
Drain the mussels and reserve the liquid
Pour the liquid into a saucepan and reduce it by half
Add the dried oysters and simmer over low heat for 20m, until the broth turns amber
Strain it. The dry oyster sauce is ready
Enjoy this flavor bomb!
Yield 500 ml