Warmed Oysters with Chive Sauce

Produced in association with Celtic Cuisine by Gilli Davies

Oysters: serve with some chopped parsley scattered over

What do I do?
Place the oysters on the half shell on a bed of rock salt in a heatproof shallow dish. Refrigerate until ready to cook.

To make the sauce
Melt the butter and add the vinegar. Bring to the boil and reduce until the sauce is syrupy. Stir in the chopped chives, lemon juice, and oyster juices.

Divide the mixture between the oysters and place the dish under the grill 2 for minutes.

Aga method
2, 3 and 4 oven Aga: place the oysters in the shell on the grill rack set in the Aga roasting tin. Cook at the top of the roasting oven.

Scatter some chopped parsley over the oysters and serve immediately.