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Grilled Oysters with parsley & caperberries recipe

Grilled Oysters with Parsley & Caperberries


It is fabled that 18th century playboy Cassanova dined on fifty oysters for breakfast… so there must be some truth to the aphrodisiac quality of these molluscs. Prepare this easy version to romance your flame.

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 8 mins
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Caper Breadcrumbs

2 Tbsp (30 ml) olive oil

25 g breadcrumbs

1 Tbsp (15 ml) capers

rind of ½ lemon, finely grated

1 clove garlic, crushed


12 fresh oysters (in the shells)

6 tsp (30 ml) butter

To Serve

a small handful of flat-leaf parsley, roughly chopped

freshly ground black pepper

black sea salt

12 caper berries

Preheat the oven to 180 °C.

In a bowl, mix all the ingredients together for the caper breadcrumbs. Spoon the mixture over the oysters. Add ½ teaspoon of butter to each shell and bake for 8 minutes.

Serve with a sprinkling of parsley, a grind of black pepper, black sea salt and caper berries.