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  • blackshagoysters

OYSTERS EN PERSILLADE

(Recipe from Ludovic Le Goardet at le Glouton Bistrot in Bordeaux)

24 Oysters

1/2 cup or 120g unsalted butter (at room temperature)

2 garlic cloves

1 small bunch of parsley

1 teaspoon fleur de sel/ coarse salt

A dash of black pepper

1/2 pinch of ground nutmeg



3/4 cup or 45g breadcrumbs

In a food processor, mix garlic, parsley, salt, pepper and nutmeg and mix for 30 seconds. Add the butter and mix for 10 more seconds until you get a smooth paste.

Shuck the oysters. Place a teaspoon of garlic butter on top of each oyster and sprinkle with breadcrumbs. Arrange oysters in an oven-proof dish or tray and place under a preheated grill for about 5 minutes, or until the garlic butter is bubbly and golden. Serve immediately.












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