Frances Bissell’s Potted Oysters

• 12 very fresh oysters, shucked, drained and-dried thoroughly
• 250 g (8 oz, 2

Chop the oysters coarsely, then process for a moment with the rest of the ingredients, except the butter. Drizzle clarified butter over the top and chill until required. You can make oval, quenelle shapes with the mixture, using two teaspoons, and put each oyster ‘sausage’ into an oyster shell. Garnish with parsley and lemon and serve with thin, hot toast.

This dish should be treated as