Oyster Omelette

Ingredients

• 6 oysters Oysters
• 1 tablespoonful Butter
• 1 tablespoonful Flour
• as needed Salt
• as needed Cayenne pepper
• 1 teaspoonful Chopped parsley
• 3 Eggs
• 1 1/2 tablespoonfuls Cream

Instructions

1. 1Stew the oysters in their own liquor in a small saucepan over medium heat. This should take about 5 minutes.
2. 2Remove the oysters from the pan. In the same pan, melt the butter. Whisk in the flour to make a roux. Gradually whisk in the oyster liquor, stirring constantly until the sauce thickens. Season with salt and cayenne pepper. Stir in the chopped parsley.
3. 3Chop up the oysters and add them to the sauce. Simmer gently until the sauce thickens slightly, about 3 minutes.
4. 4In a bowl, lightly beat the eggs with the cream. Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook until the edges are set but the center is still slightly runny. Before folding over, spoon a few spoonfuls of the oyster mixture into the center of the omelette. Carefully fold the omelette in half. Turn it carefully onto a hot dish, with the remaining sauce around it. Serve immediately.