Recipe courtesy of David McInerney

Amuse Bouche of Thymeroasted Oysters in the Shell

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 2 servings
Share This Recipe

Ingredients

Directions

  1. Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the olive oil in a small saute pan and add the oysters, thyme side down. Cook for 20 seconds until oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs.
24m Easy 98%
CLASS
2m Easy 95%
CLASS
16m Easy 100%
CLASS
17m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now