Monday, 10 March 2014


 With the sun shining this weekend we really fancied some oysters for Saturdays Lunch.

 Luckily our local fishmonger had some - along with some excellent Scottish rope grown mussels (I'll write up my mussel recipe later in the week)

 We decided to bake the oysters & serve with crusty french stick followed by a simple green salad.


Quantity of oysters
(depends on number to be served -
 we usually have oysters for a starter or simple lunch and allow half doz per person)

Double Cream
Fresh Lime Zest
Chilli Flakes
Freshly Ground Black Pepper
Freshly Grated Parmesan

First shuck your Oysters and balance in an oven proof dish.
 (if your unsure how to open -or shuck- your oysters there are some excellent youtube tutorials)

We use the shell lid to help support them


Sprinkle on some lime zest, chilli flakes and grind some pepper - you only need a few flakes per oyster - you don't want to hide the fresh salty sea taste.

Spoon about a desert full of cream per oyster and grate on the Parmesan.

Pop under a hot pre heated grill until the cheese/cream browns.

Serve immediately

Printable Recipe


Here are a few picture, I'd like to share with you, of the oyster beds 
we visited on our Brittany holiday last year