Recipe: A Take On Oyster Rockefeller
Not everyone likes a raw oyster and some people say you shouldn't have them any other way. You can't please all the people all the time and with this take on the traditional oysters Rockefeller, I'm all for a cooked oyster!
- 25 oysters
- 6 rashers of smoked streaky bacon, chopped
- 1 tbsp. extra-virgin olive oil
- 2 leeks, white and light green parts only, chopped
- 2 cloves garlic, finely chopped
- 80g salted butter, melted
- 2 slices white bread made into breadcrumbs
- 1 handfull of chopped fresh flat-leaf parsley and chives
- Freshly ground black pepper and nutmeg, to taste
- Sea salt, to taste
- Zest and juice of 1 lemon
Steam the spinach until cooked then squeeze it dry before finely chopping it and putting into a mixing bowl.
Fry the bacon to make it crispy then chop it up so it's in small bits and place in the mixing bowl with the spinach, keeping the bacon fat in the pan.
Put the leeks and garlic into the pan with the bacon fat and gently cook until soft then put in the bowl with the bacon and spinach.
In the mixing bowl, you should have spinach, bacon, leek and garlic, now add the melted butter, bread crumbs, herbs, lemon zest and juice. Season with salt, pepper, and nutmeg and give it all a really good mix.
Preheat your grill to medium.
Shuck the oysters, if you aren't sure how, take a look at this video of Graham showing you how.
Transfer oysters in their shells to a baking sheet lined with rock salt and spoon about 1 tablespoon of the mixture over each oyster.
Place the tray with the oysters under the grill and cook until golden brown, about 5 minutes. Serve hot, with lemon wedges.
Serves 4-6 people depending on how many oysters you want to serve for each person, for me, I could eat 12 of these beauties all by myself!