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Print this Recipe    Grilled Oysters

Grilled Oysters with Herb Chevre and Parma Ham
2 Portions

12 oysters, shucked (see note)

150g soft chevre
3 tbsp mixed fresh herbs, finely chopped (chives, tarragon, dill, chervil)
freshly ground pepper

6 slices of Parma ham

12 sprigs of chervil

Mix the chevre, herbs and pepper together until well combined.

Open the oysters and discard the top shell and pour off the juices,
detach the oyster from the shell by cutting the mussel carefully
without damaging the oyster.. Place a generous teaspoonful of chevre
on each oyster. Wrap the oyster and in the Parma, sealing in the
cheese.

Preheat a grill on a high setting. Place the oysters on a baking
tray. Place the oysters under the grill and cook them for 3-5
minutes so that the oysters are just opaque and the Parma is not
dry.

Place 6 oysters on each plate and garnish each one with chervil
springs. Serve hot.

To shuck an oyster, place an oyster one hand with a thick tea towel
and insert an oyster knife or small sharp knife in the hinge of
the shell and twist it to open it, then work your knife around the
edge to pry it open.

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