London Oyster Guide R E C I P E
Oyster with blue cheese and laverbread The Welsh speciality laverbread is from the same seaweed used for nori in Japan. The fresh seaweed grows on the intertidal zone. It has a deep mineral iodine taste and is the most palatable of all edible seaweeds. The combination with oysters is so natural, as they grow in the same area. Often oyster trestles and perches are covered with a natural growth of laver. The light cheese topping gives a vibrant sizzle to the dish.
Published on Sep 29, 2011
Colin Pressdee reviews over 150 restaurants, bars, markets, merchants, retailers and producers. Foreword by Charles Campion. To purchase a c...