When Oysters are this fresh they don’t need much cooking. Here’s a super simple recipe from Andy at Atlantic Edge Oysters that allows the flavours of the seagrass and the North Atlantic tides do the talking!
First, create the pesto butter. Start by adding the butter, lemon juice, Parmesan, basil, garlic and pine nuts to a food processor. Blitz until a smooth consistency then pop into the fridge until ready to use.
Shuck your oysters and place them on a grill pan or large baking tray. Preheat your grill on the highest setting.
Place ½ tsp of the pesto butter on top of each oyster.
Cook the oysters under the preheated grill for 3-4 minutes.
Serve immediately with a sprinkling of grated Parmesan.
12 oysters, shucked
100g butter at room temperature
½ lemon, juiced
30g Parmesan, grated plus extra to garnish
30g fresh basil, coarsely chopped
2 tbsp pine nuts
1 garlic clove, minced