Autumn oysters with narrow-leaved thyme from Rømø

by Bente Krog Bjerrum, Tønnisgård Nature Centre

Recipe for 4 people

Rye bread crisps

Brush the rye bread with oil and bake at 160 degrees for 20-25 minutes.

Homemade pesto

Blend the quince, parsley, oil, parmesan, garlic, almonds and flaky salt into a pesto.

Mix the fresh oysters in flour, egg and breadcrumbs and fry them in butter until golden in a very hot pan.

Arrange 3-5 fried oysters in each shell. Serve on a plate with a sprinkle of fresh parsley, along with potato/cucumber pesto salad, rye bread chips and a lemon wedge and fresh quinces.

Autumn oysters for 4 people. Enjoy.

Spring oysters

Find all recipes with oysters from the Wadden Sea here

Ingredients

4 oysters
4 tsp. narrow-leaved thyme
4 tsp. Danish organic smoked bacon in slices or cubes
4 tsp. organic cream

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