A deliciously sea-flavored recipe that makes a change - for the better!
Finely chop the seaweed flakes and knead them into the butter by hand. Set aside.
Remove the drip tray from the oven. Preheat the oven to 200°C. Shuck the oysters. Throw the natural liquor away but keep the top shells. Make a bed of coarse salt on the drip tray. Place the oysters on the salt in their bottom shells.
Wash the top shells. Arrange a slice of seaweed butter in each of the oysters.
Top the oysters with their shells. Bake them for 6 minutes. At the end of cooking, remove the top shells. Divide the oysters between the four serving plates, dressed with a bed of coarse salt. Serve immediately.