Baked Oysters with a sea grass, mint and marjoram bread crumb
1 dozen Oysters
1 Handful of chopped sea grass, mint and marjoram
1 slice of leftover bread
2 tablespoon buttermilk
1 tablespoon mayonnaise
Toast up your bread in a toaster/on a pan or in the oven. Once your bread is toasted, throw it into a food processor and grind it up into a crumb. If your bread does not have herbs in it already, feel free to add some mint and marjoram into the food processor to mix into the crumb. If you don't have any fresh sea grass handy, feel free to add a teaspoon of dried seaweed into the mix.
If using sea grass, soak in fresh water for 10 minutes to remove salt and debris. Chop up your fresh mint, marjoram and sea grass and set aside.
Shuck your oysters. This can be tricky and you will need an oyster knife to do this safely. Here is a handy video that demonstrates how to shuck an oyster.
Preheat the oven to 220 degrees Celcius/425 degrees Fahrenheit.
Once your oysters are shucked, lay them out on a baking tray. Sprinkle a pinch of your seaweed-herb mixture on top of each oyster.
In a bowl, mix the 2 tablespoons of buttermilk with 1 tablespoon of mayonnaise. Pour a teaspoon of the mixture on top of each oyster or until the oyster looks full with the mixture.
Then, top off the oysters with a generous dusting of breadcrumbs so that the oyster and liquied is totally covered.
Place in the oven and bake for 8-10 minutes.
Remove from the oven and resist the temptation to immediately dig in... Mungo's been burnt this way before!