Oysters, seaweed butter

Name: Oysters, seaweed butter
Yield: Serves 8 starter portions
Ingredients: 2 lemons – the juice; 50 g fresh seaweed ulva – sea lettuce; 125 ml water; 16 fresh whole oysters; 250 g butter, softened; 20 g capers

Preparation info

Serves 8
starter portions

Difficulty
Easy

Appears in

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.

Ingredients

Seaweed butter

50 g fresh seaweed ulva – sea lettuce
20 g capers
12

Method

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, plat