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4
Easy
Published 1997
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.
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