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Yield:
4 servings
- 3
shallots, thinly sliced
- 1
clove garlic, smashed
- 1
small sprig thyme
- 7
Tablespoons unsalted butter
- 1/4
teaspoon hot red pepper flakes
- 10
bay leaves
- Freshly
squeezed lemon juice
- 16
fresh oysters, scrubbed
- 4
lemon wedges
Extra
virgin olive oil
Salt and freshly ground black pepper to taste
Combine the shallots, garlic and thyme with the butter and hot red
pepper flakes and simmer 3 minutes. Add the bay leaves and steep
1 hour. Pull out the bay leaves and season with lemon juice. Season
to taste. Keep warm.
Preheat the grill.
Put the oysters on the grill and leave until they just open. Remove
from the grill and take off the top shell.
Set
4 oysters on each plate. Drizzle with the bay butter. Garnish with
lemon wedges and serve immediately.
Wine Suggestion
Lucien Crochet Sancerre Le Chêne 1998
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