Grilled oysters with porcini velouté

• By Mark Camilleri

Bernard Muscat's wine recommendation: Chablis is the classic match for oysters, but this dish includes strong-flavoured porcini, so a Champagne would probably be more suitable – try Moet et Chandon Brut Imperial from M Demajo (Wines and Spirits).

For 6 people, you will need:

18 fresh oysters (get your fishmonger to open them), two tablespoonfuls of olive oil, 30g of butter, 30g of plain flour, 40g of dried porcini mushrooms, fresh parsley, 60ml of vegetable stock, salt and pepper.

Soak the porcini mushrooms in hot water for 15 to 20 minutes, then remove them and keep the water. Prepare a roux by melting the butter in a pan, then adding the flour, stirring all the while. Start adding the liquids to the paste - first some porcini soaking-water, then the stock, to make a dense velouté. In another pan, heat the olive oil, add the garlic and porcini mushrooms, and fry them. Add them to the velouté. Place a dollop of this mixture on each of the opened oysters, and put them on a baking-tray in an oven preheated to gas mark 4/180C. Finish with freshly ground black pepper and chopped fresh parsley and serve immediately.