Ormers (Abalones) with Brittany Butter Recipe

Serves/Makes: 6

Ingredients:

• 1 dozen large or 18 medium ormers (abalones)
• Butter for frying
• 1 small shallot, very finely chopped
• Muscadet*
• 7 ounces (200 g) demi-sel butter (butter from France)
• 1 clove garlic, pounded
• 1 tablespoon parsley, very finely chopped
• Pepper

How to cook Ormers (Abalones) with Brittany Butter:

• Open ormers (abalones), clean and well tenderize. Fry in ordinary butter until brown, then drain and lay out in an oven dish.
• Meanwhile, chop very finely a small shallot and marinated it in Muscadet for 3 or 4 hours.
• Combine this with demi-sel butter, a pounded clove of garlic, very finely chopped parsley and a little pepper.
• Mix thoroughly, spread over the ormers and put the dish in a moderately hot oven 400° / 200°C (gas 6) for 5 minuets.
• Serve the baked ormers (abalones) hot.

Note:
The French name of this recipe is Ormeaux au Beurre Breton.
*Muscadet is a type of dry French white wine.

This recipe for Ormers (Abalones) with Brittany Butter serves/makes: 6

Main Ingredient: Abalone
Preparation Method: Baked
Cuisine: French