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

Nutrition: per serving

  • kcal287
  • fat23.4g
  • saturates13.6g
  • carbs7g
  • sugars0.3g
  • fibre0.4g
  • protein12g
  • salt2.01g

Method

  • 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.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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