20 min

Hot Oysters with Seaweed Butter

A deliciously sea-flavored recipe that makes a change - for the better! 

1 votes 5 922
Average: 4 (3 votes)

Ingredients For

  • 5 g
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    100 g See the article
  • Huitres
    Sea food
    Marennes-Oléron oysters PGI
    x 12 See the article
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    500 g See the article

Finely chop the seaweed flakes and knead them into the butter by hand.  Set aside. 

Step 1
  • 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. 

    Step 2
  • Wash the top shells. Arrange a slice of seaweed butter in each of the oysters. 

    Step 3
  • 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. 

    Step 4
  • Pair with

    White Saumur

    PDO Heavy Crème Fraîche
    PDO Heavy Crème Fraîche
    See Recipe