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Oysters with Fennel and Garlic

(for two)

12 Oysters

60g (2 oz) Butter
Juice of Half Lemon
Small Bunch Fennel
2 Cloves Garlic.

Finely chop the fennel and the garlic and tip, with the butter and the lemon juice, into a small pot.
Heat until the butter is bubbling then keep warm.

Rinse the oysters in cold water to remove outside sand.

Pre-heat the oven to 200C, Gas 6, 400F

Lay the oysters out on a baking tray with the deep side down and put into the pre heated oven.

Let them open at this heat for about 10 mts., they should be just yawning.

Slip a knife along the top flat shell to release and then discard the top shell and drain off the juice from each one.
Place them on two plates, in the bottom shell and spoon over the melted butter.
Serve with bread to mop up the juices.

February 13, 2007 09:08 AM | 0 Comments
  Martin Dwyer
Consultant Chef