- 1 large gala apple - 2 sticks celery - 1 tsp lemon juice - 2 Tbsp crème fraiche - Salt & pepper to taste
Combine butter, chives, chopped herbs (tarragon, chervil, parsley) and a pinch of salt and pepper to create your compound butter. Dollop the butter in even portions directly onto each the shucked oysters. Grill oysters directly over medium/high heat for 10 minutes, or until the oysters start to shrink within the shells. Julienne apples and celery into small match-like sticks. Combine the apples and celery with your crème fraiche, lemon juice and salt and pepper to taste. Serve oysters while warm, with a side of the slaw. Enjoy!
