Seaweed butter

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

Oysters

• 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.