Olive Magazine
Grilled oysters with fennel and lemon butter

Grilled oysters with fennel and lemon butter

Published: October 16, 2015 at 11:37 am
loading...
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4 as a starter

This recipe for grilled oysters with fennel and lemon butter is a really impressive starter and a great way to introduce people to oysters. Your fishmonger can shuck the oysters if you prefer.

Nutrition:
NutrientUnit
kcal203
fat10.7g
carbs9.7g
fibre1g
protein14.8g
salt0.5g
Advertisement

Ingredients

  • 12 oysters, shucked and in the half shell
  • 1 pack rock salt
  • a pinch fennel seeds
  • butter
  • 1/2 bulb fennel, plus fronds
  • 1 tbsp Pernod
  • 2 lemons, 1 cut into quarters
  • 2 tbsp double cream
  • (optional) Tabasco

Method

  • STEP 1

    Lay the oysters on the rock salt on a baking sheet. Crush the fennel seeds lightly and fry in 1 tbsp of butter for a minute or until they start to smell toasty. Add the fennel and fry for 2 minutes, add the Pernod and any oyster juices from the shells and bubble briefly. Add the lemon zest and cream off the heat and season. Spoon some of the mix into each oyster.

  • STEP 2

    Heat a grill to very high and grill the oysters until the top of the cream starts to brown and bubble. Serve with lemon wedges and add a shot of Tabasco to each if you like.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content