Grilled oysters with shallots from Buvette: The Pleasure of Good Food by Jody Williams

  • oysters
  • shallots

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken liver mousse; Pâté de campagne; Leeks in vinaigrette; Vichy carrots; Radicchio with pine nuts, currants, and aged balsamic; Slow-roasted fennel in bitter orange vinaigrette; Beets with almonds and horseradish crème fraîche; Brandade de morue

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on January 29, 2017

    P. 211 Susan made these as part of our 3rd Cook the Book Menu. She grilled them on the bbq, then added the sauce and reheated them in a tray. They were delicious but I still prefer raw oysters.

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