- 12 rock oysters
Up there with caviar, foie gras and champagne as one of the world's ultimate luxury foods,…
- chunks of bread, to serve (optional)
For the butter
- 60g butter, at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp parsley leaves
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 50g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 garlic cloves, crushed
- 1 tbsp lemon juice
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp onion powder
In a small bowl, beat the butter until it’s completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.