Oysters with fennel butter

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    Oysters with fennel butter

    Oysters with fennel butter

    (11)
    23min


    11 people made this

    About this recipe: Fresh oysters and fennel combine for a beautiful starter.

    Ingredients
    Serves: 24 

    • 225g butter, softened
    • 1 teaspoon fennel seed, ground
    • 1 tablespoon shallots, minced
    • 1 tablespoon chopped fennel greens
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 24 unopened, fresh, live medium oysters

    Method
    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Preheat a barbecue (or the oven to 260 C / Gas 9).
    2. In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel greens, pepper and salt.
    3. Arrange the oysters on the barbecue or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
    4. Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to barbecue and cook until butter is melted and hot.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    35

    I am in culinary school and today's assignment was oysters so I thought I would give this recipe a try. Out of 15 different dishes that were prepared by other students this one was, across the board, the favored. Excellent flavor! I will make it when I have my own restraunt for sure!  -  07 Nov 2006  (Review from Allrecipes US | Canada)

    by
    28

    Our whole family really enjoyed these. The flavor was quite different from the way any of us had eaten oysters before. Kids even liked them although I heard a "too slimy" comment or two. The fennel was unique and very much enjoyed. Thanks.  -  04 Jul 2000  (Review from Allrecipes US | Canada)

    by
    19

    This was really, really yummy. Use a good, meaty oyster. I also recommend using unsalted butter because most oysters themselves are salty enough. A light, crisp slightly dry white wine is divine with this dish.  -  03 Jun 2008  (Review from Allrecipes US | Canada)

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