Oysters with chilli and shallots

Serves 4

(Jason Lowe)

Occasionally we come across these enormous oysters which are far too big to eat raw but perfect for cooking. They work a treat on the barbecue as they just lightly steam themselves open.

4 jumbo-sized oysters or 8 or 12 smaller ones

For the sauce

2 large shallots, peeled and finely chopped
2 medium red chillies, finely chopped
1tbsp white wine vinegar
80g cold butter, diced
1tbsp chopped coriander
Salt and freshly ground black pepper

First make the sauce. Melt a little of the butter in a pan and gently cook the shallots and chilli for a minute. Add the vinegar and reduce completely then remove the pan from the heat and whisk in the rest of the butter until emulsified. Stir in the coriander and season to taste. Cover the pan with clingfilm and keep in a warm place while the oysters are cooking.

Place the oysters on a medium-hot section of the barbecue with the flat shell facing up for about 5 minutes, then remove from the heat and prize the flat top shell off with a knife. The oyster should be gently steamed and just cooked, if not, replace the flat shell and continue cooking for a couple more minutes. To serve, simply spoon the sauce over the oyster.