A simple but delicious nibble for drinks, especially good in winter when oysters are at their best. Warren used Mahurangi Oysters and went out for a day on their Shuckle Ferry. See his story here and also how to shuck oysters for yourself.
Ingredients
| 75 g | Butter |
| 2 | Garlic cloves, chopped |
| 1 handful | Chopped parsley, a small one |
| 3 | Anchovy fillets |
| 1 | Lime, zest and juice, or use a lemon |
| 1 tsp | Worcestershire sauce, or use a hot sauce of your choice |
| 1 splash | Olive oil |
| 1 packet | Rock salt, to nestle oysters into |
| 12 | Oysters, in the half shell (Main) |
| 1 handful | Grated parmesan cheese |
Directions
- Make a garlic butter by blitzing the butter, garlic, parsley, anchovy fillets, lime (or lemon) zest and juice, worcestershire or hot sauce and olive oil in a food processor. Roll into a small log in baking paper and refrigerate to firm.
- Pour rock salt in to a baking dish and nestle in oysters in their half shells. Add a thin slice of garlic butter to each oyster, sprinkle with grated parmesan and cook under a hot grill until golden.