Recipe courtesy of David McInerney

Amuse Bouche of Thymeroasted Oysters in the Shell

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  • Level: Easy
  • Yield: 2 servings
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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


  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.