Ingredients

• 4 miniature cottage loaves or brioches
• 110g/4oz butter
• 12 fresh oysters
• salt and freshly ground pepper
• pinch of grated nutmeg
• 150ml/5fl oz double cream
• 1 tsp fresh lemon juice

Directions

• Preheat the oven to 220C/425F/Gas 7. Slice the tops off the rolls or brioches and scoop out most of the bread inside. Melt 55g/2oz of the butter. Brush the undersides of the lids and the hollows of the rolls inside and out generously with the melted butter.
• Place the loaves on a baking sheet. Bake for about 10 minutes or until lightly brown. Meanwhile clean and open the oysters
• drain off the liquor and reserve to one side.
• While the loaves are browning
• heat the remaining butter in a large frying pan. Sauté the oysters in the pan about 1 minute.
• Remove the oysters from the pan with a draining spoon
• cut them into 3 pieces and set aside. Add the reserved oyster liquor to the pan with the cream. Season with salt
• pepper and nutmeg. Boil down steadily
• stirring constantly
• to form a very thick sauce
• adding in the lemon juice.
• Return the chopped oysters to the pan and gently reheat. Spoon the oysters and the sauce into the warmed rolls. Top with the lids and serve at once.