Now that oysters are back in season, I recommend this…enough for a generous 18. Failing oysters – and some people will only ever eat them raw – spread it over coley or a similar cheap white fish to lift the flavour.
125 g unsalted butter, softened
1 shallots
4-6 cloves of garlic, peeled
Small bunch of parsley, trimmed
Pinch fennel seeds, crushed
Pinch herbes de Provence
Grated rind of I lemon
18 fresh oysters
200g fresh breadcrumbs
Put the butter in a large bowl and leave to soften slightly. Finely chop the shallots, garlic and parsley and add to the butter with the fennel seeds, herbes de Provence and grated lemon rind. Work the flavourings into the butter until thoroughly and evenly mixed in.
Open the oysters and drain them thoroughly. Drop a small lump of butter over the oyster and then sprinkle over the breadcrumbs to cover. Place the oysters on a baking tray in a warm oven and leave for a few minutes until the butter bubbles up and the breadcrumbs are slightly toasted. Serve immediately
Henrietta Green 