3 THINGS … The 1st : I LOVE RAW OYSTERS, but with nothing (no lemon, no vinegar, no shallots, just the oyster liquid/liquor …) and accompanied with bread and salted butter. So there was obviously no point in publishing a recipe of OYSTERS with NOTHING, even though I would have liked to and would have laughed alot !

The 2nd thing : I recently discovered seaweed (or algae, if you prefer) butter. Some was kindly given to me by a friend, (and I have to offer some of mine to my friend) which lead to the ocean-flavored radishes recipe published some weeks ago.

The 3^rd thing : a new friend and fellow blogger Dana from I’ve Got Cake (who writes the funniest stories that have nothing to do with cooking usually, but have a lot to do with LIVING), posted a beautiful recipe for oysters (see post here) which was absolutely gorgeous, so I thought this seaweed butter recipe (for the bread) would accompany her jewel-like oysters and caviar recipe wonderfully !

I like this homemade recipe because it’s quite expensive to buy, but relatively cheap to make, just like seaweed salt. All you need is to find the dried seaweed flakes (a mix of dehydrated red dulse, grean sea lettuce and nori) and you could make your own seaweed salt and seaweed butter at a fraction of (okay, half) the cost.

The proportions can be modified but I find that the 4% ratio of seaweed flakes to butter and the 2% ratio of sea salt to butter works well but I like the coarse sea salt grains (that are too large to be evenly incorporated in the butter and don’t over-salt it) so I double the amount to 1 tsp (4%), but that’s up to you.

So easy, so inexpensive, so enjoyable, with (or without) the oysters … :)