Seafood & Shellfish

Before starting this Oysters with Champagne Sabayon recipe, make sure you have organised all the necessary ingredients.
Peel the shallots and cut into thin slices. We recommend using the 'Alligator' onion cutter for a more regular, quicker result.
Melt 20 grams of butter in a non-stick frying pan. Sweat the shallots for a few minutes.
Add the button mushrooms, which have been coarsely chopped.
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