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Amuse Bouche Of Thymeroasted Oysters In The Shell Recipe

by Global Cookbook

Ingredients

6 x Mediumsized East Coast oysters 1 Tbsp. Lamb jus 18 sprg fresh thyme

1/2 ounce Extra virgin olive oil 12 ounce Coarse sea salt, (for garnish)

Directions

1. Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the extra virgin olive oil in a small saute/fry pan and add in the oysters, thyme side down. Cook for 20 seconds till oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs.
2. Yield: 2 servings
3. Land, Two if by Sea

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