fine de claire aux crépinettes grillées

Ian Wood, head Conran chef, recommends Fine de Claire aux Crépinettes Grillées (Fine de Claires oysters with grilled pork balls) - serves 6

Preparation: 10mins
Cooking time: 10mins

- 18 Fine de claires ( if they are not available you can use normal rock oyster)

Ingredients

For the crépinettes;
- 500g lean pork from the neck or shoulder
- 250g hard back fat
- 1 tablespoon salt pepper
- ½ teaspoon quartes épices
- ¼ teaspoon cayenne pepper
- 1 large clove garlic
- Plenty of chopped parsley
- 200g crepinette

Method:

1. Mince the meat and fat
2. Add the remaining ingredients mix well
3. Cook a little piece to check the seasoning, adjust if necessary.
4. Roll the mixture into 30-40g balls and wrap in the crepinette
5. Cook and serve while still hot with the freshly opened oysters