Recipe - Amuse Bouche Of Thymeroasted Oysters In The Shell

6 Mediumsized East Coast
oysters
1 tablespoon Lamb jus
18 Sprigs fresh thyme
One half ounce Olive oil
12 ounce Coarse sea salt; (for
garnish)

Remove the oyster from the shell and place on paper towels. Reserve
the bottom half of the shell and scrub well. Pick 6 sprigs of thyme
and reserve for garnish. Sprinkle the other thyme over the oysters
and season with pepper. Heat the olive oil in a small saute pan and
add the oysters, thyme side down. Cook for 20 seconds until oysters
are lightly brown. Return the oyster to bottom shell with a drop of
lamb jus. Mound the salt over 6 small plates and place the oyster and
shell on the salt. Garnish with remaining thyme sprigs.

Yield: 2