A tasty trip to Mahu­rangi Oys­ters

Taste - - Contents -

Grilled oys­ters with but­ter & chives.


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.

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