Difficulty:[usr 2]
Wash the shellfish. Chop the garlic and parsley, cut the carrot into thin slices. In a heavy-bottomed skillet, heat the butter, water, half the carrot, parsley, salt and pepper. While simmering, add the shellfish until they open. Shell the molluscs, reserve in the cold. Save the juice.
Wash the chanterelles. Reserve a few. Cook the others:start on low heat with a drizzle of sunflower oil to release the water from the mushrooms, then increase the heat and finish cooking with parsley and chopped shallots. Deglaze with the cooking juices from the shellfish. Cut a few raw chanterelles very finely. Wash and dry the oyster leaves, chop some. In soup plates pour 2 tablespoons of shellfish, 2 tablespoons of chanterelles, sprinkle with 2 tablespoons of juice.
Decorate with slices of raw carrots and whole, chopped oyster leaves.
These leaves with a very pronounced oyster flavor are available by mail order. They grow very well in pots. Lejardindessenteurs.jimdo.com
Source:REGAL culinary magazine. n° 55. November 2013. Chef Florent Ladeyn.
