Grilled oysters with lemon and herb butter
Oysters are considered a delicacy - but have you ever tried them grilled? With an aromatic lemon and herb butter, they unfold an incomparable taste experience that will surprise even barbecue fans. The subtle combination of fresh acidity, creamy butter and fragrant herbs makes this dish a real highlight. In this article, you will find out how to prepare oysters perfectly on the barbecue and delight your guests with a touch of luxury.
Cooking time 20 minutes
Ingredients
Ingredients for 4 portions
FOR THE OYSTERS
- 12-16 oysters
- 2 shallots
- ½ clove of garlic
- 1 tomato
- 12-16 creamed spinach cubes,
- frozen
- Pepper a. d. mill
FOR THE BUTTER
- 1 shallot
- 60 g mixed herbs,
- z. E.g. chervil, tarragon,
- Parsley
- 150 g butter at room temperature
- Zest and juice of ½ organic lemon
- Salt from the mill
- 1 pinch of lemon pepper
Preparation
- Preheat the grill to 220 °C with the lid closed.
- Break open the oysters and shuck them (the oyster water can be used for other purposes). Peel and finely dice the shallot and garlic. Quarter the tomato, remove the seeds and cut into fine cubes.
- Spread the creamed spinach into the oyster shells. Mix the shallots, garlic and diced tomatoes together and season with salt and pepper. Divide the mixture between the oyster shells and place a piece of mussel meat on top.
- Peel and finely dice the shallot. Pluck and finely chop the herbs according to their texture. Beat the butter for several minutes with a hand mixer until frothy. Add the shallot cubes, herbs, zest and juice of the lemon, season with salt and lemon pepper and beat for a further 1-2 minutes.
- To grill, spread a small amount of butter on the stuffed oysters. Grill the oysters with the lid closed for 5-6 minutes.
