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Recipe: Amuse Bouche Of Thyme Roasted Oysters In The Shell
Similar Categories: Amuse, Bouche, Thyme, Roasted, Oysters, Shell
6 Mediumsized East Coast oysters
1 tb Lamb jus
18 Sprigs fresh thyme
1/2 oz Olive oil
12 oz Coarse sea salt; (for garnish)
Remove the oyster from the shell and place on paper towels. Reserve
the bottom half of the shell and scrub well. Pick 6 sprigs of thyme
and reserve for garnish. Sprinkle the other thyme over the oysters and
season with pepper. Heat the olive oil in a small saute pan and add
the oysters, thyme side down. Cook for 20 seconds until oysters are
lightly brown. Return the oyster to bottom shell with a drop of lamb
jus. Mound the salt over 6 small plates and place the oyster and shell
on the salt. Garnish with remaining thyme sprigs.
Yield: 2 servings
1 tb Lamb jus
18 Sprigs fresh thyme
1/2 oz Olive oil
12 oz Coarse sea salt; (for garnish)
Remove the oyster from the shell and place on paper towels. Reserve
the bottom half of the shell and scrub well. Pick 6 sprigs of thyme
and reserve for garnish. Sprinkle the other thyme over the oysters and
season with pepper. Heat the olive oil in a small saute pan and add
the oysters, thyme side down. Cook for 20 seconds until oysters are
lightly brown. Return the oyster to bottom shell with a drop of lamb
jus. Mound the salt over 6 small plates and place the oyster and shell
on the salt. Garnish with remaining thyme sprigs.
Yield: 2 servings
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