Salty, sweet oysters topped with fresh basil and lemon pesto then topped with parmesan to bring all the flavours together, just delicious! Grilled oysters are perfect for those who maybe nervous eating raw oysters. Cooking the oyster changes the texture to that of a cooked mussel, making the meat firmer and sweeter.
- 12 oysters
- 100g butter at room temperature
- 1/2 lemon, juiced
- 30g parmesan, grated plus extra to garnish
- 30g fresh basil, coarsely chopped
- 2tbsp pine nuts
- 1 garlic clove, minced
For the pesto butter, add the butter, lemon juice, parmesan, basil, garlic and pine nuts to a food processor. Blitz until a smooth consistency. Set aside until ready to use.
Open your oysters and place them on the half shell on a grill pan or large baking tray. You can use some crunched up foil or salt to steady the oysters on the tray. Tip out any water from the oysters after you have opened them as this is just seawater.
Place 1/2 tsp of the pesto butter on top of each oyster.
Cook the oysters under a preheated grill for 3-4 minutes each.
Serve immediately with a sprinkling of grated parmesan.