Grilled Oysters Topped with a Crust of Fresh Chilli, Ginger and Coriander

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

I first ate grilled oysters in a restaurant in Mexico, where they were served with a variety of toppings. The most delicious had a slight bite of fresh chilli; it inspired me to try out this version when I came home. Serve on a bed of pretty salad leaves.


  • 16 fresh oysters
  • 4 rounded tablespoons fresh white breadcrumbs
  • 1-2 fresh red chillies


Open the oysters either by putting them on a tray in a moderate oven for a minute or two or in the normal way, with a short-bladed knife or special oyster knife. Throw away the top shell and pour any juices surrounding the oysters into a mixing bowl. Cut the oysters free from the shells but leave them in their half shells.

Put the breadcrumbs into the bowl with the oyster juices. Cut th