- Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
- In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
- Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
- Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.
Per Serving: 77 calories; 7.8 0.5 1.6 24 110 Full nutrition
ReviewsRead all reviews 10
I am in culinary school and today's assignment was oysters so I thought I would give this recipe a try. Out of 15 different dishes that were prepared by other students this one was, across the ...
Our whole family really enjoyed these. The flavor was quite different from the way any of us had eaten oysters before. Kids even liked them although I heard a "too slimy" comment or two. The fen...
This was really, really yummy. Use a good, meaty oyster. I also recommend using unsalted butter because most oysters themselves are salty enough. A light, crisp slightly dry white wine is div...
AWESOME! Although I took the basic idea and completed the recipe a bit different. Opened up my Kumamoto oysters on the grill (about 5-7 min as my grill was on 400 degrees). During that time me...
This was Fantastic people who were queasy with the idea of eating oysters loved them. The only thing I would do differently is shuck the oysters before putting them on the grill. The recipe s...
Really good! We didn't have any fennel seeds (just the whole plant from our CSA) so we left them out - I used the leftover butter on green beans - yum!
Good, but salty, next time I would omit the 1/2 tsp of salt all together. It also makes way to much for the small Kumamoto Oysters that we love so much.