A seasonal side dish or appetizer with fresh oysters and fennel.

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Recipe Summary

Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).

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  • 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.

Nutrition Facts

77 calories; protein 1.6g; carbohydrates 0.5g; fat 7.8g; cholesterol 24.3mg; sodium 109.7mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
11/07/2006
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 board, the favored. Excellent flavor! I will make it when I have my own restraunt for sure! Read More
(41)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/07/2006
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 board, the favored. Excellent flavor! I will make it when I have my own restraunt for sure! Read More
(41)
Rating: 5 stars
12/21/2003
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 fennel was unique and very much enjoyed. Thanks. Read More
(28)
Rating: 5 stars
06/03/2008
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 divine with this dish. Read More
(19)
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Rating: 5 stars
08/28/2009
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 melted Smart Balance and Herbs de Provence (sp?) as I had no fennel seed. Used about 1/2 cup Smart Balance following a different review the Kumamoto's are smaller oysters. Then cracked open and added the oysters to the butter in the saucepan. They were so good I ate them right from the pan!!! My hubbie doesn't eat oysters so they were just for me anyway! I would omit the salt next time oysters are salty enough the way they are! Overall great idea! Read More
(15)
Rating: 5 stars
10/26/2009
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 suggest heating them up them shucking them I found this a little difficult! Read More
(13)
Rating: 5 stars
05/28/2005
Be careful when opening the oysters. Great flavor! Read More
(11)
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Rating: 4 stars
08/04/2009
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! Read More
(11)
Rating: 4 stars
07/12/2007
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. Read More
(11)
Rating: 5 stars
07/31/2012
This was absolutely spectacular. We used the butter on Oysters as well as on scallops and everyone loved it. Read More
(4)
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