Makes 16 oysters
Heat a small saucepan over medium/low heat. When warm, add Casa de l’Oli Lemon extra virgin olive oil and the butter. Add the garlic and sauté until fragrant, about 30 seconds. Add the lemon juice, chilli flakes, salt, pepper and parsley. Turn off heat.
How to grill oysters:
If you can find large, fat oysters you can place the oysters directly on the grill. If you can only find small oysters you can do what I've done, which is to place the oysters on a bed of rock salt or rice in a small pan -and then place the entire pan under the grill.
This steadies the oysters and prevents them from wobbling.
If you are a shuckmeister:
Shuck the oysters, spoon a little sauce in each oyster. Place oysters on a very hot, preheated grill, cover and cook for 5-6 minutes or until the edges of oysters curl slightly.
If you can't shuck:
Place the oysters, cup side up on a very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters. Hold an oyster with an oven mitt and use a shucking knife (or a clean screwdriver if you don't have one!) to pry open the oyster. It should easily open. Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.
Wash the strawberries, and set aside.
Bring a pan of water to the boil, and place a bowl over the pan, not allowing the bowl to touch the water. Put the dark chocolate into the bowl and allow too melt, stirring gently.
Once melted, dip one-half of the strawberry into the melted chocolate; continue until all the strawberries are dipped. Place in the fridge until the chocolate has gently set.
Remove from the fridge and serve on a platter with the oil and balsamic, and a dusting of icing sugar over the strawberries.