Amuse Bouche Of Thyme Roasted Oysters In The Shell

Course : Seafoods
Serves: 2
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6 medium east coast oysters
1 tablespoon lamb jus
18 sprigs fresh thyme
1/2 ounce olive oil
12 ounces coarse sea salt -- (for garnish)

Preparation / Directions:

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.


Nutritional Information:

70 Calories (kcal); 7g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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