Grilled oysters with garlic butter
( MAKES 12 )
Photo by Tam West
A simple but delicious nibble for drinks, especially good in winter when oysters are at their best. Warren used Mahurangi Oysters and went out for a day on their Shuckle Ferry. See his story here and also how to shuck oysters for yourself.
|2||Garlic cloves, chopped|
|1 handful||Chopped parsley, a small one|
|1||Lime, zest and juice, or use a lemon|
|1 tsp||Worcestershire sauce, or use a hot sauce of your choice|
|1 splash||Olive oil|
|1 packet||Rock salt, to nestle oysters into|
|12||Oysters, in the half shell|
|1 handful||Grated parmesan cheese|
- Make a garlic butter by blitzing the butter, garlic, parsley, anchovy fillets, lime (or lemon) zest and juice, worcestershire or hot sauce and olive oil in a food processor. Roll into a small log in baking paper and refrigerate to firm.
- Pour rock salt in to a baking dish and nestle in oysters in their half shells. Add a thin slice of garlic butter to each oyster, sprinkle with grated parmesan and cook under a hot grill until golden.