Grilled Oysters with Parmesan and Pét Nat
- 12 fresh oysters in the half-shell
- Pét Nat or other sparkling wine
- Parmesan, grated
- Handful of parsley
- Lemon wedges
- Pour the excess liquid from the oysters and lay on a baking tray. Pour a few splashes of sparkling wine into a bowl, and spoon a little onto each oyster. Grate over a generous amount of parmesan, then grill at 200C for 4 mins, or until bubbling.
- Carefully transfer the hot oysters to a serving plate and sprinkle with chopped parsley, a dash more sparkling wine and a squeeze of lemon. Serve immediately.
10 mins
6 serving