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
Those look so good! The variety in oysters is amazing. You can certainly become a connoisseur with all the choices.
Thank you searunner. The tarboureich are supposed to be a favorite of ex-President Sarkozy.
Sounds good, although I can’t really understand doing anything more to a good oyster than opening it and eating it:)
Yes Roger, but you haven’t had MY grilled oysters 🙂
I used to eat grilled Oysters, with butter and garlic, in Wheelers (Old Compton St.) – they were to die for!
And they still are Mad 😉
I’m going to look for some fresh oysters after work tonight… Easy and delicious!
Bon appetit Tessa. They are so good!
Hmmmm my kind of day “shilly shallying and dilly dallying” 🙂 Oh and yes to the oyster, although I do prefer them raw, but then I’d have bought them for the freezer bag 🙂
I love days like today. I get things done but not at a frantic pace 😉
Is there anything better than an oyster? I like mine raw, but these grilled ones look great, too!
I’ve had them raw but they don’t really thrill me as much as those that have met with a little fire 🙂
They sound great to me! You should throw a freezer recycling party and see what people make 😉
That would be a fantastic idea for Americans but I think that the French would look at me askance 😀
Love the bag and the oysters look great! I can’t comment on the taste though – I’ve never tried one 🙁
Try them grilled or cooked in an oyster stew. You’ll for sure like them.
Your photos is so inviting! beautiful. This looks fantastic.
Thank you Fresh!
Oh my gosh! Those look amazing! I adore oysters and those look like gems.
I would put in a vote for 24 instead of 12. Wouldn’t want to starve or anything 🙂
These oysters, also know as pink oysters, are truly fabulous!
I could so go for a pile of oysters and some bracingly mineral white wine right now!
What is “mineral” white wine?
Like a Sancerre or a Muscadet. Something with a minerally background.
Oh. Okay. Guess I didn’t know that 🙂
Yeah, I am revealed to be a wine geek. So sorry for the jargon!
No apologies necessary. You don’t live next to M. Parret 🙂
Many apologies for the obnoxious wine speak! I used to give classes and you cannot unlearn what you have learned. Or so says that Master from the Karate Kid 🙂
Minerally or whatever, the Sancerre would have been perfect!
Dreaming about it right now 🙂
When you’ve finished your thesis, go ahead and treat yourself. The taboureich are a mite expensive but you only live once.
Very true! I plan on treating myself very well and very unfrugally 🙂
Hallelujah! I like that kind of talk 🙂
I’ll take pictures. I plan on splashing out on a vintage bottle of Bordeaux from my first year of grad school! Doesn’t that sound amazing! Amazingly expensive 🙂 But I will have earned it!
Wow! I hope you’re planning an embarrassingly decadent menu, beginning with Champagne. Get someone to cook, you can’t bothered.
I will make a reservation somewhere fancy. I will also email the General Manager to make sure they know I’m coming in hungry!
I adore oysters – will have to look out for some here in England in the fisherman´s huts in down at the seaside!
Going right to the source Chica. That has to be primo!
Delicious! You only live once and boy, you know how to live! Thanks for sharing. Andrew and I are so excited to see that you’re headlining Food Porn Daily once again, too. Now if only we could follow your footsteps to the kitchen…
Hi Mary Jo. Thank you. Hope you and Andrew are having a fun time in Jamaica. There’s all that jerk chicken to be gotten through 🙂
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I just had a recent discovery with oysters, they are good with sweet chilli sauce.
Thanks for the tip rs. Next time 😉
I’ve not heard of that variety of oyster… the shells look like pacific west coast ones… they aren’t are they?
Hi. They French oysters also known as pink oysters, Languedoc region
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