Recipes

Oysters with Lemon Sorrel Sauce
  • Ingredients
  • 4 pounds very fresh, large Pacific oysters
  • 1/2 cup Basil Sorrel Pesto (page 21)
  • 1 teaspoon lemon juice
  • 1 teaspoon Roses Lime juice
  • 3/4 cup dry breadcrumbs
Directions
  1. Combine Basil Sorrel Pesto, lemon juice, Roses Lime juice and breadcrumbs in a small bowl
  2. Whisk together thoroughly. Scrub the oysters well under cool running water
  3. Discard any opened oysters
  4. Bring about 2 inches of water to a boil in a large covered pan
  5. Add the oysters and simmer for 15 minutes until they just crack open
  6. Drain in a colander. Crack the shells apart by inserting a paring knife between the two halves and discard the top shell
  7. Arrange the opened shells on baking dish
  8. Place under a hot broiler for about 4 minutes until the edges curl
  9. Remove from broiler and spoon 1/2 to 3/4 teaspoon of the pesto sauce over each oyster
  10. If the sauce is too thick to spread, thin with a little olive oil
  11. Serve hot
  12. Serves 4 to 6.


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