Open the oysters, take them off the shells and keep the oysters in their sea water.
Cut the zucchini in very tiny cubes ('mirepoix' in French) and fry them during 1 minute with 1 soupspoon of olive oil in a pan. Season with table salt and pepper and distribute this crunchy 'mirepoix'into the shells.
Boil the wine during 2 minutes in a saucepan with the shallot, then add the drained oysters. Transfer them into a sieve when the wine is boiling again. Keep the cooking liquid.Put 1 oyster per shell on top of the zuccini mirepoix.
Pour the liquid in a pan, add the yolks and stir the mixture (the pan has to be in a bain marie on the hot plate
hob) to cook it and to introduce air in it : you get a salted sabayon.
Take it off the heat, add the cream and the 'ras el hanout' and gently blend.
Put the oyster shells on a baking tray covered with coarse salt. Top with the sabayon and put them under the grill into your oven until they are browned and serve.