Whitstable in Essex was once renowned for its oysters, although the beds are no longer farmed extensively. This recipe dates back to when oysters were exceedingly cheap. For a budget version, substitute mussels or lightly cooked baby scallops or clams, with a drop offish stock in place of the oyster juices.
- 2 miniature brioches baby cottage loaves or other small rolls
- 2 oz butter melted
- 6 large oysters
- 4 tbsp fresh soured cream
- cayenne pepper and white pepper
- finely grated lemon rind and parsley sprigs to garnish
- Remove the top knobs from the brioches, loaves or rolls. Carefully scoop out all the inside, leaving just a wall of crust and taking care not to pierce the crust.
- Brush the crust shells, inside and out, with half of the melted butter, place on a baking sheet and bake at 220°C (425°F) mark 7 for 5 - 10 minutes, until they are crisp.
- Meanwhile, scrub the oysters, then, holding each one in a cloth, flat side uppermost, prise open the shells at the hinge. Loosen the oysters, reserving their liquor for the sauce.
- Add the liquor to the remaining melted butter in a small saucepan, bring to the boil and boil for a few minutes to reduce the liquid.
- Stir in the cream and heat gently. Do not boil or the mixture will curdle. Season to taste with cayenne and white pepper.
- Put the oysters into the crust shells and spoon over the sauce. Garnish with lemon rind and parsley. Accompany with a green salad.
Calories: 512 kcal
Carbohydrates: 3 g
Protein: 2 g
Saturated Fat: 35 g
Trans Fat: 2 g
Cholesterol: 154 mg
Sodium: 460 mg
Potassium: 94 mg
Sugar: 1 g
Vitamin A: 1737 IU
Vitamin C: 1 mg
Calcium: 73 mg
Iron: 1 mg