Amuse Bouche Of Thymeroasted Oysters In The Shell Recipe

1. 1

   Remove the oyster from the shell and place on paper towels.

2. 2

   Reserve the bottom half of the shell and scrub well.

3. 3

   Pick 6 sprigs of thyme and reserve for garnish.

4. 4

   Sprinkle the other thyme over the oysters and season with pepper.

5. 5

   Heat the extra virgin olive oil in a small saute/fry pan and add in the oysters, thyme side down.

6. 6

   Cook for 20 seconds till oysters are lightly brown.

7. 7

   Return the oyster to bottom shell with a drop of lamb jus.

8. 8

   Mound the salt over 6 small plates and place the oyster and shell on the salt.

9. 9

   Garnish with remaining thyme sprigs.

10. 10

    Land, Two if by Sea

* Per serving · 4 servings · Values may vary.

No additional tips available.