This recipe came to me in one of those wonderful eureka moments life occasionally bestows upon you. I was eating some nduja on toast (a frequent pastime of mine), when I suddenly realised that I hadn't eaten oysters in just over a year. Lamenting on how upsetting that thought was, I very quickly formed a plan to imbibe some oysters as soon as my schedule would allow it. Then, whilst the thought of oysters was fresh in my mind, I took a bite of my nduja dripping toast, and voila, light bulb above my head, a dream was born.
A dream within which two tasty worlds collide and make a harmonious combination of salt, spice and seafood deliciousness. This recipe is relatively simple, oysters are super easy to work with (especially if you have an oyster knife), and it takes little to no time at all to prepare - you can even prepare the Nduja Butter up to three days before.
Fabulous as a starter for a romantic meal or can even work as part of an evening BBQ on the beach (providing you have some kind of portable grill), oysters are usually served with a sparkling wine or champagne, though with the nduja in mind, I'd recommend serving with a nice glass of Chablis.
Serves: 4 Ingredients
- 12, Native rock oysters
- 30g, Unsalted butter
- 50g, Nduja spreadable salami
- 2 tbsp, Micro coriander leaves (finely sliced)
- 3, Fresh limes (cut into wedges)
- Preheat the grill to a medium heat.
- To make the nduja butter, bring the butter and nduja salami to room temperature and then mash together.
- Open the oysters using an oyster knife and dot a small amount of nduja butter on to each one.
- Place oysters under the grill for about 3 minutes, once the flavours seem to have developed under the heat.
- Remove oysters from the grill, garnish with micro coriander, serve with a wedge of lime.