In addition to moving some chicken thighs from the freezer, I had a number of items in the refrigerator that needed to be recycled. Bo-ring! So instead of immediately getting to it, Jade and I spent the morning loitering around town, buying her a really cool skirt and blouse, drinking coffee and hot chocolate, visiting the post office to return the broken tarte tatin pan and, in general, shilly shallying and dilly dallying.
Taking a small peek inside the fishmonger’s, we spotted some fabulous tarboureich oysters and were moved to buy 10 for a light lunch. We should have bought at least 12! Anyway, the fishmonger gave us a very chic freezer bag for our future purchases.
Cheered by our walkabout and the oysters, I did indeed cook the chicken and leftovers. Posting later.
Grilled Tabouriech Oysters with Garlic Lemon Butter
5-6 tbsp butter, softened
Juice 1/2 lemon
1 tbsp parmesan, grated
1 tbsp parsley, chopped
1 tbsp chives, chopped
1 large garlic clove, minced
1/4 tsp salt
1/4 tsp piment d’espelette
10-12 tabouriech oysters, opened and left on the half shell
Mix butter, lemon juice, parmesan, parsley, chives, garlic, salt and piment together. Place a knob of butter on each oyster and grill until bubbly.
Wine suggestion: Macon Village