Ingredients

  • 12 large oysters, shucked
  • 3 tablespoons butter
  • 2 teaspoons sliced chives
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped chervil
  • 1 teaspoon chopped parsley
  • 1 cup julienne apples
  • 1 cup julienne celery
  • 1 teaspoon lemon juice
  • 2 tablespoons creme fraiche
  • Salt & pepper to taste

Steps

  1. Combine butter, chives, chopped herbs (tarragon, chervil, parsley) and a pinch of salt and pepper to create your compound butter.
  2. Dollop an even portion directly onto each the shucked oysters.
  3. Grill oysters directly over medium/high heat for 10 minutes, or until cooked thoroughly.
  4. Julienne apples and celery into small match-like sticks.
  5. Combine the creme fraiche, lemon juice and salt and pepper to taste.
  6. Serve oysters while warm, with a side of the slaw. Enjoy!