I have been growing marjoram for over a year. It is used instead of oregano when we feel like a change in our Greek Salads.

Recently I harvested marjoram to use in a dish titled Oysters Bercy in Rosemary Hemphill’s Cooking with Herbs and Spices.

To some it may appear back to front to choose two teaspoons of flavouring, over the main ingredient of three dozen fresh oysters. But I think you have to have fresh from the garden herbs as well as fresh oysters for this dish as the flavours are so subtle.

Bruno at South Perth Seafoods provided us with two dozen beautiful oysters. I almost felt that it was a waste to coat them in a creamy sauce. A bit like a good malt not needing anything but a glass to drink from.

However, I’m pleased that I tried the Oysters Bercy recipe. It is DIVINE.

Note: The recipe does not indicate the number of servings. I could not quite stretch myself to purchase three dozen oysters, and two dozen appears to do well as a main meal. Recently I prepared this dish for four as an entree, and two dozen oysters seemed right for that too.


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