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Oysters are easily opened, then topped with a mixture of butter, garlic, breadcrumbs and parsley before being lightly grilled until browned and crunchy.
Prep time: 30 minutes
You Will Need
12 Pacific oysters
1 ounce softened butter
2 cloves garlic
3 tablespoons toasted brown breadcrumbs
A small bunch of parsley
Salt and black pepper
To support the oysters: bag of coarse salt
What to Do
1. Place the oysters, flat shells up, in a large saucepan. Add enough cold water to cover the bottom and steam, covered, over a moderate heat for 2 minutes, until they open.
2. Remove from the heat and leave to cool. Preheat the grill to high.
3. Mash the butter in a small bowl; peel the garlic cloves and crush them in, then mix in the breadcrumbs. Rinse, dry and finely chop enough parsley to give 2 to 3 tablespoons and add it to the butter with a little salt and plenty of pepper.
4. Half fill a grill pan with coarse salt. Open the oysters, taking care not to lose any juices. Cut the oyster from each shell and place it in the deeper one, discarding the other. Set the oysters firmly in the salt so they do not wobble, and top with some breadcrumb mixture.
5. Grill for 1 to 2 minutes, or until the topping bubbles and is lightly browned. Serve immediately.
Per serving: Calories 141, carbohydrate 7 g (including sugar 0.3 g), protein 4 g, fat 11 g (saturated fat 7 g), good source of vitamins B group and E, and zinc.
Serves: 4
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