oysters rockfeller

Classic dish of oysters on the half shell topped with a mix of chopped spinach, spring onions, crumbled crispy bacon and parsley with a generous splash or three of TABASCO® Brand Pepper Sauce.

Serves: 4

For the topping:
1 bag baby spinach or
225g/8oz fresh spinach leaves, washed and dried
8 spring onions, trimmed and finely chopped
8 streaky bacon rashers, cooked crisp, then crumbled
2 tbsp fresh fine white breadcrumbs
50g/2oz unsalted butter, softened
1 tbsp finely chopped fresh parsley
good shake of TABASCO® Brand Pepper Sauce
16 oysters, shucked and left on the half shell

Method:

1. For the topping, first cook the spinach in the microwave in the bag according to packet instructions. Or remove and discard the thick stalks from ‘loose’ spinach and lightly toss around in butter to wilt and soften.

2. Place cooked spinach on a board and chop finely. Transfer to a bowl. Add spring onions, crumbled crisp bacon, breadcrumbs, softened butter and parsley. Season with TABASCO® Sauce. Stir all together and spoon onto oyster meats to cover in the half shell.

3. Bake in a pre-heated oven Gas 8, 450F, 230C for 5 minutes. Serve immediately.


Click here to see a film of this year’s Tabasco® British Oyster Opening Championships

Print this page