Wash the shellfish thoroughly. Finely chop the garlic and parsley, and slice the carrot thinly. In a heavy-bottomed skillet, combine butter, water, half the sliced carrot, parsley, salt, and pepper. Bring to a simmer and add the shellfish, cooking until they open. Remove the mollusks from their shells, reserve chilled, and strain the cooking juices.
Wash the chanterelle mushrooms and set a few aside. Cook the rest: start on low heat with a drizzle of sunflower oil to release their moisture, then increase the heat and finish with chopped parsley and shallots. Deglaze with the reserved shellfish juices. Finely slice a few raw chanterelles.
Wash and dry the oyster leaves, chopping some for garnish. In soup plates, layer 2 tablespoons shelled shellfish, 2 tablespoons chanterelles, and drizzle with 2 tablespoons of the juices. Garnish with raw carrot slices, whole oyster leaves, and chopped leaves.
These oyster leaves, with their intense seafood flavor, are available by mail order and thrive in pots. Lejardindessenteurs.jimdo.com
Source: REGAL culinary magazine, No. 55, November 2013. Recipe by Chef Florent Ladeyn.
