Recipe courtesy of David McInerney
Amuse Bouche of Thymeroasted Oysters in the Shell
- Level: Easy
- Yield: 2 servings
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- Level: Easy
- 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
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.
