• 50g butter, softened
  • 3 large cloves garlic, crushed
  • 6 oysters
  • coarse sea salt
  • coriander, finely chopped to make 2 tbsp
  • hot sauce, to serve


  • STEP 1

    Heat the grill to high. Mash the butter with the garlic and a little seasoning in a bowl.

  • STEP 2

    Pop open the oysters, or get a fishmonger to do this for you. Drain the liquid from the shells and save for a bloody mary, if you like.

  • STEP 3

    Pour four piles of coarse sea salt onto a baking tray and sit a rounded oyster shell on each so that they don’t wobble.

  • STEP 4

    Divide the garlic butter between the four oysters and cook under the grill for 4-5 minutes, until bubbling and lightly golden.

  • STEP 5

    Allow to cool for 3-4 minutes, then sprinkle with coriander and hot sauce and serve.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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