The Normandy oyster | Destination Granville Land and Sea

A muscular oyster

thanks to the tides!

The distinctive Normandy oyster culture gives the huître de Normandie a unique flavor. For up to eighteen months, the small oysters, known as naissains, are raised in the open sea, at the rhythm of the tides. More than a billion liters of water pass through their gills every day, enabling them to feed on plankton.

After these eighteen months, the oysters are raised higher up on the foreshore. With each tide, they open and close, strengthening their muscles. Thanks to this technique, called “trompage”, Normandy oysters have firm flesh and a perfectly iodized taste.

ROMAIN LENFANT AND HIS SISTER SARAH GROW BOUCHOT MUSSELS AND OYSTERS. BRICQUEVILLE, NORMANDY, FRANCE , SEPTEMBER 2016.

Did you know?

It takes 3 years for an oyster to reach its adult size and be sold!

A season for

Oysters

Or not...

The Normandy oyster can be eaten all year round and not just during the famous “R months”. In winter, as in summer, the Normandy oyster brings a unique rendezvous with the sea, a iodized experience and a real moment of pleasure.

In December, it is very often associated with end-of-year celebrations for New Year’s Eve under the sign of sharing and conviviality, with family or friends.

From February onwards, oysters become denser and fleshier, making them the perfect accompaniment to winter dishes and can be enjoyed warm, lightly gratinated in the oven. It can also be served for a romantic dinner, on Valentine’s Day for example. They’re even said to be an aphrodisiac!

Finally, between May and September, the beautiful days and holidays are conducive to convivial outdoor moments. Enjoy an oyster as an aperitif, at sunset, on the beach or during a gourmet weekend “made in GTM”.

Recipe

Oysters au gratin à la Normande

Ingredients:

Normandy oysters
Shallots
Butter (Normandy of course!)
White wine
Fresh cream (thick if possible)
Grated Emmenthal

Preparation:

Open the oysters and detach from the top (beware of wounds).
Peel and then chop the shallots, sauté in a frying pan with butter.
Before the shallots begin to change color, add the white wine and allow to reduce.
Pepper and stir in the crème fraîche.
Spoon a little of the mixture into each oyster, top with the grated Emmental cheese and place on a very hot grill to brown.
Serve piping hot.

Good appetite!

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