Grilled oysters with fennel and lemon butter
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a starter
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.
