Fresh oysters with creamy lemon-butter sauce

Recipe from: February 2012

Ingredients 5
Servings 1
Minutes 00:05


Serving Change
  • 200
    lemon-butter sauce
  • Some crushed ice or course salt
  • 24
    live oysters - shucked
  • 120
    smoked salmon
  • Herb sprigs of your choice


First, prepare the lemon-butter sauce and keep warm.

Scatter some crushed ice or course salt onto two serving plates a arrange the oysters on top (the ice or salt will keep them steady).

Next, while still piping hot, pour a generous spoonful of the sauce on top of each oyster.

Garnish with a sliiver (no more than a sliver) of smoked salmon and a herb sprig or even slices lemon and enjoy.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.



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