Marennes-Oleron oysters with crepinette


‐ 1 crépinette per person or
‐ 2 chipolata-style sausages
‐ 10 to 12 Marennes-Oléron oysters
‐ For an aperitif: size grade 4
‐ For a meal: size grade 2 or 3

Cooking instructions

In south-west France, the ultimate Christmas dish is oysters served with a crépinette (sausage patty). If you do not have any crépinettes, you can just use widely available chipolatas.

Brown the crépinette or sausage (in a pan or under the grill), drain off and serve hot.
Serve on a separate plate to the platter of Marennes-Oléron oysters. Chipolatas can be crumbled onto each oyster just before eating.

Our oyster recommendation
‘Pousse en Claire Label Rouge’ Marennes-Oléron oysters provide texture and meatiness to this cheeky pairing. ‘Fine de Claire Verte’ Marennes-Oléron oysters could also be served for a flavour contrast pairing the safety of the land with offshore iodine notes.