{"id":40024,"date":"2022-12-21T10:26:29","date_gmt":"2022-12-21T15:26:29","guid":{"rendered":"https:\/\/france-amerique.com\/la-courge-butternut-farcie-heloise-brion-copy\/"},"modified":"2022-12-28T05:16:22","modified_gmt":"2022-12-28T10:16:22","slug":"les-huitres-on-the-rocks-de-rebekah-peppler","status":"publish","type":"post","link":"https:\/\/france-amerique.com\/fr\/les-huitres-on-the-rocks-de-rebekah-peppler\/","title":{"rendered":"Les hui\u0302tres on the rocks<\/I> de Rebekah Peppler"},"content":{"rendered":"\t\t
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Ingr\u00e9dients<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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4 ou 5 hui\u0302tres par personne, ouvertes juste avant le service
Glac\u0327ons
Quartiers de citrons, pour le service<\/p>

Pour la sauce mignonette classique :<\/strong>
60 ml de vinaigre de vin rouge
35 g d\u2019e\u0301chalotes e\u0301mince\u0301es
1 c. a\u0300 cafe\u0301 de poivre noir
1 pince\u0301e de sucre<\/p>

Pour la sauce mignonette au muscadet et au fenouil :<\/strong>
2 c. a\u0300 soupe de muscadet ou tout autre vin blanc sec
2 c. a\u0300 soupe de vinaigre de vin blanc
10 g de fanes de fenouil finement cisele\u0301es
1\/2 c. a\u0300 cafe\u0301 de poivre blanc<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pr\u00e9paration<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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1. Pre\u0301parez la sauce mignonette classique : dans un petit bol, me\u0301langez le vinaigre de vin rouge, les e\u0301chalotes, le poivre noir et le sucre. Remuez bien et laissez reposer pendant au moins 10 minutes.<\/p>

2. Pre\u0301parez la sauce mignonette au muscadet et au fenouil : dans un autre petit bol, me\u0301langez le vin, le vinaigre, les fanes de fenouil et le poivre blanc.<\/p>

3. Remplissez un plat de service avec de la glace pile\u0301e \u2013 ce sera vos rocks<\/em> ! Pour piler la glace, doublez deux grands sacs de conge\u0301lation, remplissez-les a\u0300 moitie\u0301 de glac\u0327ons et fermez bien. Prenez ensuite un rouleau a\u0300 pa\u0302tisserie, une poe\u0302le en fonte ou tout autre objet dur et lourd et utilisez-le pour e\u0301craser la glace sur une surface stable (le sol, par exemple). Une fois que les morceaux de glace ont la taille de haricots, transfe\u0301rez le tout dans une assiette peu profonde, un plateau ou une plaque a\u0300 pa\u0302tisserie et congelez pendant 30 minutes.<\/p>

4. Pendant ce temps, nettoyez la surface des hui\u0302tres a\u0300 l\u2019eau froide, en ve\u0301rifiant bien les coquilles et en jetant celles de\u0301ja\u0300 ouvertes.<\/p>

5. Ouvrez ensuite les hui\u0302tres : placez la coquille dans un torchon de cuisine plie\u0301, co\u0302te\u0301 rond vers le bas, de sorte que la charnie\u0300re soit tourne\u0301e vers vous. Stabilisez l\u2019hui\u0302tre dans la paume de votre main, en resserrant la serviette autour de vos doigts. Inse\u0301rez la lame d\u2019un couteau a\u0300 hui\u0302tres dans la charnie\u0300re, en remuant le couteau de haut en bas et en le tournant doucement jusqu\u2019a\u0300 ce que vous sentiez le joint ce\u0301der. Se\u0301parez la coquille supe\u0301rieure de la coquille infe\u0301rieure, nettoyez le couteau, puis faites glisser la lame le long du pe\u0301rime\u0300tre de la coquille de manie\u0300re a\u0300 sectionner le muscle qui relie le haut de la coquille a\u0300 la chair. Jeter la coque supe\u0301rieure. Essuyez a\u0300 nouveau votre couteau, puis coupez le muscle de la coque infe\u0301rieure. Re\u0301pe\u0301tez jusqu\u2019a\u0300 ce que toutes
les hui\u0302tres soient ouvertes.<\/p>

6. Servir avec les sauces mignonettes et les quartiers de citron.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Le conseil du chef<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00ab Chaque fois que j\u2019ai mange\u0301 des hui\u0302tres en France, elles e\u0301taient accompagne\u0301es de pain de mie et de beurre sale\u0301. Pas exactement une obligation, mais si vous vous sentez traditionnel, je le recommande vivement ! \u00bb<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00c0 Table: Recipes for Cooking and Eating the French Way<\/em> de Rebekah Peppler, Chronicle Books<\/span><\/a><\/span>, 2021.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00a0<\/div><\/div><\/div><\/div>

Recette publi\u00e9e dans le num\u00e9ro de d\u00e9cembre 2022 de <\/strong>France-Am\u00e9rique<\/em>. S\u2019abonner au magazine<\/a><\/span>.<\/strong><\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Pour les f\u00eates, l’autrice culinaire am\u00e9ricaine Rebekah Peppler, qui vit \u00e0 Paris, partage avec nous une recette extraite de son dernier livre de cuisine, \u00c0 Table: Recipes for Cooking and Eating the French Way<\/I>. Un plat aussi simple qu’\u00e9l\u00e9gant.<\/p>\n","protected":false},"author":26,"featured_media":40025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[253],"tags":[],"class_list":["post-40024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bon-appetit"],"acf":[],"yoast_head":"\nLes hui\u0302tres on the rocks de Rebekah Peppler<\/title>\n<meta name=\"description\" content=\"Pour les f\u00eates, l'autrice culinaire am\u00e9ricaine Rebekah Peppler, qui vit \u00e0 Paris, partage avec nous une recette extraite de son dernier livre.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/france-amerique.com\/fr\/les-huitres-on-the-rocks-de-rebekah-peppler\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta 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