Oyster loaves Recipe
- 4 miniature cottage loaves or brioches
- 110g/4oz butter
- 12 fresh oysters
- salt and freshly ground pepper
- pinch of grated nutmeg
- 150ml/5fl oz double cream
- 1 tsp fresh lemon juice
- Preheat the oven to 220C/425F/Gas 7. Slice the tops off the rolls or brioches and scoop out most of the bread inside. Melt 55g/2oz of the butter. Brush the undersides of the lids and the hollows of the rolls inside and out generously with the melted butter.
- Place the loaves on a baking sheet. Bake for about 10 minutes or until lightly brown. Meanwhile clean and open the oysters, drain off the liquor and reserve to one side.
- While the loaves are browning, heat the remaining butter in a large frying pan. SautĂŠ the oysters in the pan about 1 minute.
- Remove the oysters from the pan with a draining spoon, cut them into 3 pieces and set aside. Add the reserved oyster liquor to the pan with the cream. Season with salt, pepper and nutmeg. Boil down steadily, stirring constantly, to form a very thick sauce, adding in the lemon juice.
- Return the chopped oysters to the pan and gently reheat. Spoon the oysters and the sauce into the warmed rolls. Top with the lids and serve at once.
