Oysters have long been considered a very extravagant and luxurious food which only the upper classes could afford. Nowadays they are much more accessible but still have an air of elegance and sophistication. They are currently in season making them a very reasonable dish and this recipe is great for impressing dinner guests. It is also very easy so you don’t have to be a great cook to successfully produce it.
Serving size 6
- 2 rashers streaky bacon
- 24 unopened, fresh medium oysters
- 275 grams cooked spinach
- 5 tablespoons breadcrumbs
- 3 spring onions, chopped
- handful chopped fresh parsley
- 1/2 teaspoon salt
- 1 dash Tabasco sauce
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Pernod
- 1 kilogram coarse sea salt
- Preheat oven to 230 C / Gas mark 8.
- Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, chop and set aside.
- Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to the boil. Remove from heat and drain; let cool. When cooled, break the top shell off of each oyster.
- Using a food processor, chop the bacon, spinach, breadcrumbs, spring onions and parsley. Add the salt, hot sauce, olive oil and Pernod and pulse until finely chopped but not puréed.
- Arrange the oysters in their half shells on a pan with sea salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven’s setting to grill and cook until browned on top. Serve hot.
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