Stewed oysters with kale and apple

by Lars Sejerup, Kellers Badehotel

Recipe for 4 people

Cut the cleaned cabbage into bite-sized pieces and sauté in a large diameter pan or a pan with a high rim. The cabbage must not take on colour.

Open the oysters and strain the water into the pan, add the cream and boil until thick. Cut the oysters into appropriate sizes and add them just before serving so they just draw heat from the bowl. Season to taste with mustard. Cut the apple into small cubes.

Serve in the oyster shell, sprinkle the apples on top and grate a little fresh nutmeg.

Stewed oysters with kale and apple for 4. Enjoy.

Stewed oysters with apple and kale

Find all recipes with oysters from the Wadden Sea here

Ingredients

4 oysters
2 dl. organic cream
1 handful of rinsed and picked kale
1 crispy cooking apple
2 tsp. Dijon mustard
Nutmeg
A little butter

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