Savoy cabbage and oysters

Preparation:

Preparation: Open the oysters, collect their liquid in a bowl and filter it. Clean the vegetables. Cut the carrot into sticks, place it in a pan with a spoonful of oil and a spoonful of water, salt and pepper and cook for 5 minutes, stirring. Add the cabbage leaves cut into pieces, a spoonful of water and one of oil, salt and pepper and leave on the heat for another 2 minutes. Cook the shallots cut into wedges in a saucepan with 2 tablespoons of water and the remaining oil, vinegar and sugar for 4 minutes. Drain them and transfer them to a salad bowl together with the carrot and cabbage and mix. Put the wine and the butter in the saucepan and heat for 3 minutes, then add the oyster liquid and stir for a minute. Add the oysters without their shells, let them infuse then pour everything over the vegetables and serve.