Recipe for Warm Oysters with Yellow Wine and Cheese

Preheat the oven to broil. Open the oysters, detach them from their shells over a bowl to collect the juice, and strain the juice into a saucepan. Bring the juice to a simmer and poach the oysters in it for 30 seconds, then drain them, reserving the juice.

Turn on the oven to broil. Open the oysters, detach them from their shells over a bowl to catch the juice, and strain the juice into a saucepan. Bring the juice to a simmer and poach the oysters in it for 30 seconds, then drain them while reserving the juice.

Preheat the oven to the grill setting. Open the oysters, detach them from their shells over a bowl to catch the juice, and strain the juice into a saucepan. Bring the juice to a simmer and poach the oysters in it for 30 seconds, then drain them, reserving the juice.

In a saucepan, whisk the egg yolks until they are frothy. Gradually add the reduction while continuing to whisk.

Cook for 3 minutes over low heat, stirring constantly, add the cream and cheese pieces, whisk for a few seconds, and remove from heat. Top each oyster, immediately place the dish under the broiler, brown for 2 minutes, and remove from the broiler.

To finish, serve 6 oysters on each plate, then enjoy with toasted bread.