Walvis Bay oysters
🦪 Namibian coast oysters, shucked and grilled with lemon and herbs for a hot, carefully cooked starter.
Ingredients
- 🦪 12 fresh oysters in the shell, from a reputable supplier and kept cold
- 🍋 1 lemon: finely grated zest and 2 tablespoons juice
- 🧈 40 g softened unsalted butter
- 🧄 1 small garlic clove, very finely chopped
- 🌿 2 tablespoons chopped fresh parsley
- 🌾 30 g fine breadcrumbs, optional
- 🧂 1/4 teaspoon black pepper
- 🧂 No salt at first; adjust after cooking
- 🧊 Clean ice to keep oysters cold before preparation
Preparation
Buy oysters from a reliable seller, ask their origin and follow storage instructions. Keep cold and discard cracked shells or open oysters that do not close when tapped.
Preheat the grill or prepare a clean barbecue at medium-high heat. Line a dish with coarse salt or crumpled foil to steady the shells.
Scrub shells under cold water with a dedicated brush. Wash hands and use an oyster knife with a thick glove or folded towel to protect your hand.
Open each oyster with the hinge facing you, protecting your fingers. Loosen the muscle and keep the oyster in its deep shell, retaining its liquor.
Mix softened butter, garlic, parsley, zest, lemon juice and pepper. Taste carefully without adding salt; oyster liquor is naturally salty.
Place a small amount of herb butter on each oyster. Add a pinch of breadcrumbs if desired without covering the flesh.
Set shells level in the prepared dish. Grill for 6 to 10 minutes, watching continuously. For a cautious check, the flesh should reach 63°C.
Remove with tongs and rest for 2 minutes. Check that each oyster is thoroughly hot; discard any with an abnormal smell or inadequate cooking.
Serve immediately on a stable plate with remaining lemon and parsley. Keep cooked oysters and utensils separate from raw product.