Oysters with japanese sauce

For 4 people

2 dozens oysters 1 package of hair of angel 1 black mushroom box 1 chive bouquet Teriyaki sauce gingembre crystallized     To make soak the vermiculations and cook them 1 min. in hot water. In making a Décoquiller nest and poaching oysters in their juice mixed with Teriyaki sauce. To make soak let us champigons them black and make them return a few minutes. To pose oysters on the nest with mushrooms, to add sauce, chive and possibly of the crystallized gingembre.