Oysters in Cream with Lemon and Chives

Name: Oysters in Cream with Lemon and Chives
Ingredients: A pinch of salt and plenty of freshly ground black pepper; A pinch of salt and plenty of freshly ground black pepper; A pinch of salt and plenty of freshly ground black pepper; Juice of 1 lemon; About 3 tbsp snipped chives; 24 oysters, and 24 shells; 24 oysters, and 24 shells; 1 pint/570 ml double cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

There are those who think they don’t like oysters. But I feel sure that they are people who imagine that oysters can only be eaten raw. They are delicious cooked, providing they have the briefest cooking time which just firms up the flesh and keeps the silky consistency of the oyster. This couldn’t be simpler.

Ingredients

1 pint/570 ml double cream
Juice of 1 lemon
A

Fish course
Pescatarian
Gluten-free

Method

Tip the cream into a sauté pan with the lemon juice, and season with salt and pepper. Let the cream bubble till fairly thick, and then slip in the oysters with their liquor. Let them bubble for no more than 30 seconds. Stir in the chives. Spoon an oyster back into each shell and spoon a small amount of the sauce over each oyster. Serve.