Danny Boome
from
Danny by the Sea
Briny oysters meet spicy Spanish sausage and crisp dry sherry in this lip-smacking starter dish from Danny Boome
Briny oysters meet spicy Spanish sausage and crisp dry sherry in this lip-smacking starter dish from Danny Boome
Basque oysters
Method
1. Shuck the oysters (remove them from their shell) and then place back in their cleaned half shells.
2. Divide the diced chorizo between the oysters.
3. Splash each oyster with sherry and then use a blowtorch to crisp the chorizo. Alternatively, if you do not have a blowtorch, gently fry the chorizo until crispy in a frying pan before topping the oysters.
Prep:
20 min, including shucking the oysters
Cook: 1 min
Cook: 1 min
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