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Yield
Serves : 8

How to Make It

Step 1    

Light a grill or preheat the oven to 500°. In a small skillet, toast the fennel seeds over moderately high heat until fragrant, about 1 minute. Transfer to a plate to cool. Pound the seeds to a coarse powder in a mortar. In a bowl, blend the butter with the ground fennel seeds, shallots, fennel fronds, pepper and salt.

Step 2    

Arrange the oysters on the grill, cover and cook for 3 to 5 minutes, just until they start hissing and releasing their juices but are not wide open. Transfer the oysters to a large baking sheet. Alternatively, arrange the oysters on a large rimmed baking sheet and roast in the oven for 3 to 5 minutes, until they start hissing.

Step 3    

Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter and serve hot.

Make Ahead

The fennel butter can be frozen for up to 1 week. Bring to room temperature before using.

Serve With

Toast points spread with some of the fennel butter.

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