Chef Thierry Blouet

Servings: 4

4 pcs of oyster
150 g beef finely cut with a knife
24g pickles finely chopped 1pc clove garlic finely chopped 8g parsley finely chopped
½ pcs shallot finely chopped
10 g capers finely
10 g salicornia
8 g dijon mustard grains
8 g fresh seaweed salt
coriander or arugula sprouts

1.- Open the oysters, being careful not to break the shells, reserve the oysters and store in their water, wash the shells and dry in the oven for 3 to 4 minutes at 160 ° C.
2.- Mix all the minced meat with the meat, season with the mustard, salt, and pepper, add the oysters cut into 3 or 4 parts.
3.- Fill the oysters with the tartar and decorate with the seaweed, salicornia and sprouts. It can be used as a base for the salt shells or a bowl with frappe ice.