Open the oysters. Strain the salty liquid, filter through a fine sieve and collect in a saucepan. Carefully separate oyster meat from shell. Place the shell halves with the oyster meat on an oven tray. Sauté shallot cubes in 40 g butter until translucent. Deglaze with wine and oyster water. Fold in 1 tsp flour butter with whisk. Make a few min.
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