Ingredients
| 50g butter, room temperature | |
| 1 teaspoon finely chopped garlic | |
| 1 teaspoon finely chopped parsley | |
| 1 teaspoon white wine | |
| 6 oysters | |
| 1 teaspoon panko breadcrumbs | |
| 1 lemon, to serve |
This is a great way to serve oysters at home for those that don’t like raw oysters.
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Instructions
| 1. | Heat oven to 180°C. |
| 2. | Combine the butter, garlic, parsley, white wine and a pinch each of salt and pepper until evenly mixed. |
| 3. | Shuck the oysters and remove some of the liquid, but not all. |
| 4. | Cover the top of the oysters with the butter mixture and then sprinkle the panko crumbs on top. |
| 5. | To keep the oyster from tipping over in the oven, put a bed of salt on the bottom of a baking tray or frying pan and sit the oyster on top to keep them stable. |
| 6. | Roast the oysters for 5-10 minutes, depending on how cooked you like your oysters. |
| 7. | Serve with a wedge of lemon. |
Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain