Crunchy Grilled Oysters

These crispy, creamy grilled oysters make an ideal canapé

  • 8 fresh oysters, shucked
  • 15g butter
  • 1 shallot, finely chopped
  • 1 tsp fresh chopped chervil or parsley
  • 150ml double cream
  • Salt and black pepper
  • 30g Gruyère cheese, grated
  • 1 tbsp breadcrumbs
  • Preheat the grill. Arrange the oysters in the bottom half of the shells and place on a baking sheet.
  • Melt the butter in a small pan and add the shallot and cook until soft. Stir in the chervil, cream and seasoning to taste. Place a spoonful of the sauce on top of each oyster and sprinkle with the cheese and breadcrumbs. Grill until golden brown.
  • Serve with a watercress salad and crusty bread.
Try 3 Issues for only £6!