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Hot Buttered Oysters
Preparation info
- Difficulty
Easy
Appears in
By Darina Allen
Published 2001
These wonderfully curvaceous oyster shells tend to topple over maddeningly on the plate allowing the delicious juices to escape. In the restaurant we solve this problem by piping a little blob of Duchesse potato on the plate to anchor each shell.
Ingredients
12 30 g ½ teaspoon
Method
Open the oysters and detach completely from their shells. You will need an oyster knife for this operation. Place the oyster on the worktop, deep shell down. Cover your hand with a folded tea-towel and hold the oyster firmly. Put the tip of the oyster knife into the crevice at the hinge of the oyster, push hard and then quickly twist the knife. You need to exert quite a bit of pressure, hence i