from Chef Franco Taruschio
Chef Franco Taruschio’s oysters and laverbread at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens
Serves 4
24 Oysters
3.5 oz. Butter
1 Shallot Finely Chopped
1 T Finely Chopped Parsley
Juice of ½ Lemon
Salt and Freshly Ground White Pepper
7 oz. Laverbread
2 oz. Fresh Fine White Bread Crumbs
Open the oysters reserving half their juice, discarding the rest, and place them in the deepest shell halves. Discard the shallow halves. Mix together the butter, onion, parsley lemon juice and the oyster juice. Season with salt and pepper. Spread the mixture over half the oysters, and top with a small spoonful of laverbread. Sprinkle with the breadcrumbs and cook in the oven 400F for 4 to 6 minutes or until golden. Serve at once.
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