Cornish Rockefeller Style Grilled Oysters Recipe
Ingredients
- 1 half dozen small oysters in the
- 1 small lemon, juice evenly squeezed over oysters, zest in
- 1 slice of bread, blitzed to make
- 1 slice of streaky bacon, cooked and finely
- 4 cherry tomatoes finely
- 1 shallot, finely
- 2 garlic cloves, finely
- A handful of finely chopped spinach
- 30 butter softened (I added black pepper and lemon zest to
- 10 Parmesan cheese,
Accompaniment
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Description
These are delicious and a great introduction to oysters if you arent ready to eat them raw yet
Method
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1
Pre heat oven to 180 degrees. Place oysters, whole in shell, on a hot griddle pan and cook for about 5 minutes, until shells begin to bubble and steam and slightly pop open.
Let cool or wearing gloves (to insulate hands), remove an oyster shell from pan, and while holding in gloved hand, place shucking blade into crack opening and twist to open the shell. Pull open shell, and run blade on top of connecting muscle to release oyster from the top half of shell. Reserve as much of the internal juices as you can, and place half shell on a baking tray (we used rice as a mound to keep them even). Discard top half of shell. Repeat with remaining oysters.
Top the oysters with a knob of butter then layer by adding the garlic and shallot, bacon, spinach, tomato, Parmesan, lemon juice, and breadcrumbs.
Place in oven for 5 minutes then finish under the grill for 2-3 minutes
Serve hot.
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