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Recipe courtesy of David McInerney

Show: In Food Today

Episode: In Food Today

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Yield:: 2 servings

Level:: Easy

Ingredients

6 medium-sized East Coast oysters
1 tablespoon lamb jus
18 sprigs fresh thyme
1/2 ounce olive oil
12 ounces coarse sea salt (for garnish

Directions

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.

Recipe Courtesy of David McInerney, Executive Chef, One if by Land, Two if by Sea, New York, NY

My Private Notes

Name: Amuse Bouche of Thymeroasted Oysters in the Shell
Yield: 2 servings
Ingredients: 6 medium-sized East Coast oysters; 1 tablespoon lamb jus; 18 sprigs fresh thyme; 1/2 ounce olive oil; 12 ounces coarse sea salt (for garnish