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[av_heading heading=’Creamy Crunchy Oysters’ tag=’h1′ style=’blockquote modern-quote’ size=’40’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#ffffff’ custom_class=”][/av_heading]
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- 8 x fresh oysters, shucked
- 15g (half an oz) butter
- 1 x shallot, finely chopped
- 1 x 5ml spoon (1 teaspoon) fresh chopped chervil or parsley
- 150ml (5 fl oz) double cream
- salt and black pepper
- 30g (1oz) Gruyère cheese, grated
- 1 x 15ml spoon (1 tablespoon) breadcrumbs
Serves: 2
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Prep: 5min › Cook: 7min
1. Preheat the grill
2. Arrange the oysters in the bottom half of the shells and place on a baking sheet.
3. Melt the butter in a small pan and add the shallot and cook until soft.
4. Stir in the chervil, cream and seasoning to taste.
5. Place a spoonful of the sauce on top of each oyster and sprinkle with the cheese and breadcrumbs.
6. Grill until golden brown.
Serve with a watercress salad and crusty bread.
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Recipe and image supplied by Fish is the Dish (a Seafish initiative): http://www.fishisthedish.co.uk
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