Bollinger PN VZ16 & Hot oysters with coconut milk and roasted hazelnuts


By L’Atelier Gourmand du Bassin

A culinary trip on the Atlantic Coast

We have chosen oysters from the Cap Ferret, and taken a real cooking class, for a subtle match between Bollinger PN V16 and warm oysters, cooked with coconut milk and toasted hazelnuts. 

A tasteful recipe to try! 

For 4 people
12 oysters N°2 (from the Bassin d'Arcachon)
50 g hazelnuts
20 cl coconut milk
A tablespoon of grated coconut
A piece of fresh ginger
A bunch of coriander
Salt & crushed Timut pepper (or a fragrant berry, rose or Sichuan, or lime zest) Aluminum foil
Coarse salt (for presentation)


The coconut milk sauce
Heat the coconut milk in a saucepan, adding the peeled ginger and roughly cut into sticks.
Do not bring to boil but heat the milk over medium heat for about 6 minutes.
Off the heat, add the Timut pepper, cover and let it infuse for 10 minutes.
Filter by collecting the coconut milk and removing the ginger, salt very lightly, then set aside at room temperature.

The roasted hazelnuts
Roast the hazelnuts in a 180 degrees hot oven for 15 minutes, barely cool then remove their skin by rubbing them in a clean cloth.
Crush them using a knife, then set aside.
Roast the grated coconut in a pan over medium heat, stirring regularly to obtain a nice uniform beige color, then set aside.


The oysters
Open the oysters by emptying the first water, then separate them from their shells, by cutting off the stems, drain the second water, then return the oysters to the shell. Arrange the oysters on a circle of aluminum foil to keep them straight.
Pour the flavored coconut milk in each shell over the oysters to the top without overflowing then add a few pieces of hazelnuts.


The cooking
In a preheated oven, brown the oysters at 250 degrees for 4 minutes on the grill position, as high as possible in the oven.

The presentation
In a dish, make a small mound of coarse salt and place each oyster upright on the salt.
Sprinkle a little grated coconut, then finish the decoration with one or two coriander leaves.
Enjoy immediately with our Bollinger PN VZ16 cuvée.