Sylt Oysters Au Gratin

Cut vegetables into small cubes, boil briefly (al dente) in salted water, rinse in iced water and drain well. Break open the oysters.

Carefully remove the flesh (without lime residue), lay in the shell and dry with a little kitchen paper.

Sprinkle the vegetable cubes over the oysters. Spread the herb butter evenly on top and bake everything together briefly (at 220 °C preferably with the top broiler). Toast the finely chopped bread croutons in butter and spread evenly over the finished oysters.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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