Oysters, seaweed butter

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Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The fire and coals give us great options to transform original dishes to something quite unique, both in flavour and appearance.


Seaweed butter

  • 50 g fresh seaweed ulvasea lettuce
  • 20 g capers
  • 125 ml water
  • 250 g butter, softened
  • 2 lemons – the juice


  • 16 fresh whole oysters


Boil the seaweed and capers in the water until the seaweed is soft. Transfer to a blender and blend into a paste. Fold the paste into the softened butter with the lemon juice. Refrigerate until needed.

Place the closed oysters on open hot coals. Lightly cook or just warm. The lids will pop up. Remove the lids and serve 2 oysters per portion with seaweed butter.

To assemble, plate the oysters on coarse salt so that they are stable. Warm the seaweed butter very gently in a pot so that it doesn’t split. Spoon the seaweed butter onto the warm oysters – 2 per serving.