And Autumn brings with it the start of native oyster season in the UK. So why not get stuck in, or shuck in if you will, and get experimental with oysters.
Oysters Rockefeller is a suitably opulent recipe that involves sandwiching the oysters between a bed of sautéed minced spinach and shallots and a cheesy breadcrumb topping.
- 24 oysters
- 57g/2oz unsalted butter
- 4 rashers of streaky bacon crisply fried and crumbled
- 1 handful of spinach, finely chopped
- 11/2 tablespoons finely chopped parsley
- 11/2 tablespoons finely chopped celery leaves
- 11/2 tablespoons finely chopped spring onions
- 3 tablespoons dry breadcrumbs
- ½ teaspoon salt
- A few drops of Tabasco Pepper Sauce
- Pernod or Pastis Ricard
Open the oysters leaving them in their juices in their deep half shell. Detach them from the shell so they will be easy to eat.
Melt the butter in the saucepan and add the bacon crumbles, spinach, parsley, celery leaves, spring onions, breadcrumbs, salt and Tabasco Pepper Sauce to taste.
Cook the mixture over a low heat for about 5 minutes, stirring, until you have lightly cooked stuffing.
Divide the stuffing among the oysters, spooning it on top of them. Place in an oven dish then either grill or bake in a pre-heated oven at 230ºC/ 450ºF/ Gas mark 8 until the oysters are lightly brown and bubbling.
Before serving drop a few drops of Pernod on to each oyster.
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