This is easy and works great on a barbecue.
Ingredients
Before you start...
As with any oyster you eat, smell each one after it is opened. Of course, if the oyster is not welded shut when you handle it, it is off and may cause appalling two-way complications, so ditch it!
- 12 oysters in the shell, fresh and alive
- 100 g3½ oz unsalted butter, plus a little extra for finishing
- 2 shallots, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 celery stick, finely chopped
- 1 tbsp flat-leaf parsley, finely chopped
- 100 g3½ oz fresh spinach, roughly chopped
- A splash of Pernod
- 100 g3½ oz panko breadcrumbs
- Sea salt and freshly groung black pepper
Method: How to make Oysters Rockefeller
Open the oysters, discard the top shell and loosen the meat. Set them aside in the shell, cover and put in the fridge, keeping them in their juices.
Melt the butter in a heavy pan over a medium heat and fry the shallots, garlic, celery and parsley for two minutes. Add the spinach and cook until wilted. Pour in a splash of Pernod and flame, then season.
Pop a spoonful of the Rockefeller mixture onto each oyster. Sprinkle each one with breadcrumbs. Top with a small dot of butter and nestle the oyster onto rock salt. Grill for a few minutes, then serve with chilled white Burgundy.
