CookEat Recipe
Oysters Printaniere
Oysters baked in their deep shells with green butter and a light breadcrumb topping.
Method
Steps
Step 1
Have one complete preparation of Green Butter ready, strained and chilled. Preheat a conventional oven to 220 Celsius. Carefully open the thirty-six large fresh oysters and keep each in its deep shell with its own liquor. Stand the shells securely on a roasting tin.
Step 2
Distribute the half teaspoon of salt and three saltspoons of paprika evenly over the thirty-six oysters. Divide all the finished Green Butter from that one preparation into small bits over them and sprinkle a little plain breadcrumbs on top.
Step 3
Bake for about twelve minutes as an initial guide, until the oysters in every shell reach 74 Celsius and the crumb tops are golden. Transfer to a hot dish and decorate the complete platter with the six lemon quarters and a little washed and dried parsley greens.
Step 4
If any cooking liquor remains in the roasting tin, collect it in a small saucepan, bring it to a full boil and spoon it over the oysters. Serve promptly.
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