Recipe courtesy of David McInerney
Amuse Bouche of Thymeroasted Oysters in the Shell
Getting reviews...
- Level: Easy
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 40 mg
- Sodium
- 186 mg
- Level: Easy
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 40 mg
- Sodium
- 186 mg
Ingredients
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.
