Baked Oysters
If you haven’t the nerve to face a “raw” VenOyster, try this simple way of quickly grilling them. It can be done with a variety of herbs, such as basil, oregano or taragon. Experiment and find your favourite.

3 - 4 VenOysters per person
Fresh chervil or parsley
Breadcrumbs
Butter
Lemon or lime wedges

Open the oysters, loosen them from their shells and lay them on an oven pan. Finely chop the chervil or parsley and sprinkle over the oysters. Sprinkle with breadcrumbs, add a little butter and place in a hot oven or under the grill. Cook until golden on top.

Eat them off the shell with a squeeze of lemon or lime.

Don’t forget the champagne or cool white wine.