| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 6 |
|
Mediumsized East Coast oysters |
| 1 |
tb |
Lamb jus |
| 18 |
|
Sprigs fresh thyme |
| 1/2 |
oz |
Olive oil |
| 12 |
oz |
Coarse sea salt; (for garnish) |
INSTRUCTIONS
Remove the oyster from the shell and place on paper towels. Reserve
the bottom half of the shell and scrub well. Pick 6 sprigs of thyme
and reserve for garnish. Sprinkle the other thyme over the oysters
and season with pepper. Heat the olive oil in a small saute pan and
add the oysters, thyme side down. Cook for 20 seconds until oysters
are lightly brown. Return the oyster to bottom shell with a drop of
lamb jus. Mound the salt over 6 small plates and place the oyster and
shell on the salt. Garnish with remaining thyme sprigs.
Yield: 2 servings
Converted by MC_Buster.
NOTES : Recipe Courtesy of David McInerney, Executive Chef, One if by
Land, Two if by Sea
Recipe by: IN FOOD TODAY SHOW #INL188
Converted by MM_Buster v2.0l.
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