GRILLED OYSTERS WITH HERBS

Don’t buy cracked oysters or ones that don’t close. Store in the fridge flat-side up, so they sit in their own juices, and cover with a damp cloth.

SERVES 4

PREPARATION TIME 10 minutes COOKING TIME 5 minutes

12 native oysters

2tbsp softened butter

2 garlic cloves, grated

3tbsp toasted breadcrumbs 3tbsp finely chopped flat-leaf parsley

1tbsp finely chopped fresh tarragon

Coarse sea salt Lemon wedges, to serve

1 Put the oysters, flat-side up, in a large pan. Add enough cold water to cover the shell bases and steam over moderate heat for 2min, until they open. Remove from the heat and leave to cool. Preheat the grill to high.

2 Mash the butter in a bowl, stir in the garlic, breadcrumbs, parsley and tarragon, and season with sea salt and freshly ground pepper.

3 Half-fill a grill pan with coarse sea salt. Open the oysters, taking care not to lose any of the juices. Cut the oyster from each shell and put into the deeper shell half (discard the other half). Set the oysters in the salt and top with the breadcrumbs. Grill for 2min. Serve immediately with lemon wedges.