UKTV recipes
Matt Tebbutt
Matt Tebbutt from Market Kitchen
Matt Tebbutt preserves the delicacy of this prized seafood with a simple thyme and shallot sauce

Lurpak

 

Oysters poached with cream

Method
 
1. In a small frying pan, gently fry the shallot with a knob of butter for a couple of minutes without letting it colour. Add the thyme leaves and continue to sweat until the shallot is translucent. Pour in the cream and simmer over a low heat until the mixture thickens.

2. Using an oyster shucker, open the oysters and heat the liquor from the shells in a small saucepan. When hot, gently lower the oysters in and cook for approximately 30 seconds or until warmed through.

3. Put a spoonful of the cream sauce into the shell and arrange an oyster on top. Serve.

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intermediate
 
Serves: 3 as a canape
quickcook
Prep: 5 min
Cook: 10 min
 
 

Ingredients

 1/2 shallot, finely chopped
Butter, for frying
1 sprig Thyme, leaves picked
100ml double cream
3 Oysters

 

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