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Franck Dangereux Shares His Recipe for Oysters Gratin Ahead of the Knysna Oyster Festival

Feast at HomeSam Linsell of Drizzle & Dip has blogged about the upcoming Knysna Oyster Festival and the delicious Oysters Gratin that she ate at Franck Dangereux’s restaurant, The Foodbarn, recently.

Dangereux, author of Feast at Home, kindly gave Linsell the recipe and allowed her to share it on her blog:

Oysters Gratin
Makes 12 oysters

12 large oysters
1/3 cup (80ml) oyster juice (as they are shucked)
1 cup of dry white wine / champagne / Cap Classique
1 1/2 cups of cream
2 egg yolks
300g trimmed leeks, cut into think julienne

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