The Daily Telegraph - Saturday



Serves four

INGREDIENT­S 125g salted butter, softened 20g parsley, finely chopped 2 tsp Pernod or pastis ½ shallot, very finely diced 5g tarragon leaves, finely chopped

20g dried breadcrumb­s 12 rock oysters Squeeze of lemon, to taste


Heat the grill to its highest setting.

Place the butter, parsley, Pernod or pastis, shallot, tarragon and breadcrumb­s in a bowl and stir until you have a smooth, green butter. This can be done in a small blender cup. Open the oysters as described in the recipe on the right and then put a teaspoon of the softened butter over the oysters on their half shell (enjoy the rest with fish dishes). Put the oysters on a grill tray and cook under the grill until the butter is melted and just starting to turn brown, about three to four minutes. Squeeze with lemon if liked and serve with crusty bread to mop up the juices.

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