The world is your oyster with these plump Tassie oysters topped with a herby sourdough crumb.
How long will it take?
Takes 20 minutes
What’s the serving size?
Makes 24 oysters
What do I need?
½ cup mayonnaise
40 g unsalted butter
1 shallot, finely chopped
1 clove garlic, finely chopped
3 thyme sprigs, finely chopped
125 g sourdough breadcrumbs
Handful of flat-leaf parsley leaves, finely chopped
Handful of dill, finely chopped
25 g parmesan, finely grated
Zest of ½ a lemon
Salt and freshly ground black pepper
How do I make it?
Heat butter in a frying pan over high heat. When butter begins to foam, add shallot, garlic and thyme. Cook until shallot has softened. Add breadcrumbs and cook, stirring regularly until they are a light golden colour. Remove from heat and add in remaining herbs, parmesan and lemon zest. Season to taste.
Preheat oven grill to high. Line a baking tray with foil and use scrunched up pieces of foil to create “nests” for the oysters to sit in so that they stay upright while grilling.
Place oysters on tray and top with 1 teaspoon of mayonnaise per oyster. Add about 1 tablespoon of the crumb mixture to each oyster and grill until golden. Serve immediately.