Grilled oysters: Submitted by: Janice Stumbold | Date Added: 27 Feb 2012
Listed in: Sea food

12 large oysters
4 tbsp. tablespoons softened butter (50 g)
2 cloves garlic
3 tbsp. tablespoons bread crumbs
A small bunch parsley
black pepper
Coarse salt for cooking

Place the oysters, flat shell upwards, in a large pan. Pour just a background of cold water in the container, cover and open it on low heat.

Remove oysters from pan and cool. Heat the grill to maximum.

Mash the butter in a bowl. Peel the garlic cloves and mash the pulp with butter on top. Mix well. Stir in bread crumbs. Wash, dry and finely chop the equivalent of 2 or 3 tablespoons. tablespoons parsley. Mix in butter. Do not salt but pepper.

Cover of the salt pan from the oven or a baking dish. Open the oysters, ensuring they keep their water and cut their base, remove the flat part of the shell. Push the oysters in the salt for stalling and cover with butter crumbs.

Fry 1-2 minutes under the grill: butter should bubble and brown slightly. Be careful not to let the oysters under the broiler too long because they quickly become rubbery. Serve immediately.

Makes 4 servings

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