Sat, 28 September 2024
Ingredients: (serves 2)
Method:
Oysters:
Shucking an oyster can be quite scary, but the key is to take your time and let the oyster and the shucking knife do the work. For this you will need a shucking knife (you can get these in most supermarkets for very little). Wrap a tea towel over your hand and use it to grip the oyster. Then take the shucking knife and place the tip at the base of the oyster, where the hinge is situated. Gently slide the shucking knife under the top shell, and gently twist and push the knife up until it pops open. Slide the knife under the shell and remove. Be careful not to break any of the shell. Leave the oysters in the bottom half of the shell, and make sure not to lose any of the juice. Place in the fridge while you make your topping.
Rockefeller Sauce:
Finely dice your shallots and garlic. In a large pan, on a medium to low heat add the butter, then add your diced shallot and garlic. Allow this to sweat for a minute or 2 until it becomes translucent. Next add the double cream, allow to simmer for a minute, then add all of your spinach. After a couple of minutes, the spinach will wilt, now add 40g of your cheese, a squeeze of lemon, and season with salt and pepper. Let this combine for a minute until you have a sauce with a custard like consistency.
Preparing the Oysters for the Oven:
Spoon some of your Rockefeller mixture over each of the oysters, enough to cover them. Then top each one with a sprinkling of breadcrumbs, and the remaining cheese. Place them on a tray, making sure they are all stable and sitting up. Place the oysters under the grill at 200 degrees for roughly 2 minutes. Keep an eye on them, and when they are golden brown on top, remove them from the oven,
To Serve
Serve 3 oysters per person, pour some sea salt on each plate, and rest your oysters on the salt to stop them sliding around. And most importantly, enjoy!
