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Oysters Rockefeller
Serves 4-6 Starters and mains
Ingredients
- oil for frying
- 3tbsp flat-leaf parsley, finely chopped, plus 18 whole leaves
- 55g butter
- 2 medium banana shallots, finely chopped
- 100g baby spinach
- 100g fresh white breadcrumbs
- 4tbsp freshly grated parmesan (about 10g)
- 18 oysters, shucked, on the deep half shell
- Tabasco sauce, optional
- Pernod, optional
Method
Preheat the grill to high and set the shelf about 15cm from the element. Heat the oil in a small saucepan, make sure the whole parsley leaves are dry then fry them for a few seconds. Take off the heat, and place them on some kitchen paper to drain.
Melt the butter in a small saucepan, add the shallots and soften for about 3 minutes.
Put the spinach in a bowl, cover with boiling water and leave for 2 minutes until wilted. Drain through a colander and refresh under cold water. Squeeze well then finely chop and set aside.
Add the breadcrumbs to the shallots and fry for 3 minutes on a medium heat, stirring so they don’t burn. Add the spinach and parsley then cook for 1 more minute. Mix in the grated parmesan and season to taste.
Scatter an even layer of salt over an ovenproof dish and arrange the oysters in their deep half shell in a single layer. If using Tabasco sauce, add a drop to each oyster and spoon the breadcrumb mixture evenly over the top. If using Pernod, sprinkle a few drops over each and grill for 3 minutes until the crumbs are golden.
Serve with extra Tabasco sauce (optional) and top each oyster with a crisp parsley leaf.
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