Grilled Oysters

Preparation info

  • Serves

    2 to 4

    , depending on appetite
    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 24 oysters, opened
  • 2 oz (50 g) shallots, finely chopped
  • Fresh


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.