OYSTERS EN PERSILLADE
(Recipe from Ludovic Le Goardet at le Glouton Bistrot in Bordeaux)
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.
Credit for the name is attributed to chef Ernest Arbogast of the Palm Court at San Francisco's Palace Hotel.
4 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp butter
a dash of Tobasco Sauce (optional)
Warm in a pan till combined then spoon over the oysters, sprinkle over 100 g of diced cooked crispy bacon then grill for 1 minute under a hot grill.
SPICY THAI BBQ OYSTERS
The great thing about barbequing oysters is you don’t need to shuck them. Put the oysters right on the grill and cook until the steam inside the oysters pops the shells open. Drizzle with a little spicy Thai sauce and you’re done.
1/2 cup lime juice
1/4 cup fish sauce (see Note)
1 tbsp fresh coriander leaves, coarsely chopped
2 tsp finely minced garlic
1 tsp minced fresh red chilli
24 large oysters
Combine lime juice, fish sauce, coriander, garlic and chilli in a small bowl. Let stand at least 30 minutes before serving for flavours to develop. Adjust taste to suit.
Preheat bbq to medium-high.
Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster “liquor” (salty seawater) doesn’t spill out.
Wearing and oven mitt to hold the oyster, use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it to rest in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the oven and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.