Recipes

Would you like to serve something unusual with an aperitif? Prepare these grilled oysters with home-made herb butter. This is not just your standard herb butter; with garlic, parsley and anchovy it really tickles the taste buds. Once you've eaten the oyster in the shell, use some bread to mop up the melted butter. Just heavenly!

Preheat the grill in your oven. Add the butter, parsley, garlic, anchovy and a little salt and black pepper in the stand mixer and prepare the green herb butter. Mix until all the ingredients have mixed properly. Open the oysters. Protect the hand in which you hold the oyster. You can use an oyster glove, but a tea towel works equally well. Hold the flat side of the oyster to the top with the hinge facing you. It is easiest to open an oyster with an oyster knife. You insert that into the hinge. Twist calmly with a rotating movement of your wrist. As soon as the oyster opens, you cut the closing muscle by scraping the knife along the flat side. Cut the oyster loose from the underside and turn it over. You don't have to do this, but it looks better. Spread a good layer of green herb butter on the oysters. Now put them on a baking sheet. Make sure the shells don't topple, otherwise the butter runs away as soon as it starts to melt. Put the baking sheet approximately 7 centimetres below the grill. Bake for approximately 5 minutes. Remove the oysters from the oven. Cover them all with a thin layer of Pecorino. Put them back under the grill. After 1 minute, or when the cheese has melted and turned golden brown, remove the oysters from the oven. Keep an eye on the oysters, because they turn too brown before you know it. Serve the oysters immediately with farmhouse bread, which you can use to mop up the herb butter.