A tasty trip to Mahurangi Oysters
Grilled oysters with butter & chives.
READY IN 10 minutes MAKES 12 GLUTEN FREE
12 freshly shucked oysters (see page 101)
50g cold, salted butter
Handful chives (about 15g)
Freshly ground pink peppercorns, to serve
2 limes, cut into wedges
1 Preheat the grill to 180°C. Clean any small pieces of shell away from the oyster and try to retain the natural oyster juices.
2 Slide a small sharp knife under the flesh of the oyster to cut it away from the base of the shell. Leave oyster in half shell and place on a grill rack in an oven tray.
3 Cut small slithers of butter off the 50g piece and place onto the flesh of each oyster. Finely slice the chives and sprinkle onto each oyster.
4 Place oysters under a hot grill and cook for
5 minutes (the shells will heat up and poach the oysters in the liquid of the oyster and the butter). 5 Serve oysters immediately with a sprinkling of ground pepper, a wedge of lime on the side and little oyster forks.