Grilled Oysters

Preparation info

  • Difficulty

    Easy

  • Serves

    2 to 4

    , depending on appetite

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 24 oysters, opened
  • 2 oz (50 g) shallots, finely chopped
  • Freshly milled black pepper
  • 24 knobs butter
  • Lemon halves and parsley sprigs to garnish

Method

When you have opened the oysters, leave them in the deep shell. Sprinkle with the shallots and black pepper, then put a knob of butter on top of each one and cook under a very hot grill for a few minutes. Garnish with half a lemon and a sprig of parsley and serve immediately.