Oysters with parsley puree and sour cream

Recipe for 4 people

Wash the parsley and place it in boiling water for about 2 minutes. Add the parsley to ice water and cool it down, strain and stir well.

Sauté the finely chopped shallot with the chopped garlic in olive oil and add the mussel stock and cook over low heat for 10 minutes. Put the onion and garlic stock in a blender with the parsley and blend until super smooth.

Open the oysters and steam them lightly. Boil the purée and pour immediately into bowls, adding a little lemon juice if desired. Add the steamed oysters to the purée, add a little crème fraîche and sprinkle with a little ground roasted fennel seeds.

Oysters with parsley puree and crème fraiche is ready for 4.