Raw oysters on the half shell are quite the thing, but I also relish mine cooked. For this recipe, I filled the opened shells with chive butter (chives were the first to come up in the garden) and aïoli. The aïoli once heated becomes something between a holandaise and a creamy cheese. But you can also skip the baking and serve the oysters raw with the same ingredients. Either way, the flavours are terrific, so it's up to you!
• 12 oysters • 2 tablespoons unsalted butter • 2 tablespoons chive, chopped • 2 tablespoons aïoli
Preheat the oven to 450°F. In a small saucepan, melt the butter, add the chives, simmer on low for a minute, and remove from heat. Shuck the oysters and lay them on a pan or baking sheet. Put a bit of the chive butter in each oyster and top with some aioli. Bake in the oven for 5-7 minutes, until the aioli is golden brown. Serve right away.