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February Recipes

by  Louise Catier
Grilled oysters with parmesan
  • 12 irish rock oysters
  • 100 ml double cream
  • grated parmesan
  • butter
  • black pepper

    1. Preheat the grill to high.

    2. Open the oysters, release them from the deeper bottom shells and then pour off most of the liquid. Put them on a baking tray or the rack of the grill pan. Spoon about 1½ tsp of the cream over each oyster and season with a little black pepper. Sprinkle over the parmesan cheese and then drizzle with the melted butter.

    3. Grill the oysters for 1 minute, until the cheese is golden brown.


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