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    Oysters Rockefeller

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    Oysters Rockefeller

    "Again, these can be made in advance, up to the stage where the breadcrumbs are added, giving you time to relax with a glass of something special. Keep them in the fridge, then sprinkle over the crumbs before cooking - and roast them for a little longer."

    • Preparation time: 40 minutes, plus chilling
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 48 to 50 minutes, plus chilling 50 minutes

    Serves: 8


    • 1kg rock salt
    • 500g spinach leaves
    • 100g butter
    • 3 tbsp pastis
    • 1 tsp celery salt
    • 2 dashes tabasco sauce
    • 30 rock oysters
    • 150g fresh breadcrumbs


    1. Preheat the oven to 230°C/gas 8. Put a layer of rock salt in a roasting tin large enough to take the oysters in one layer, or use 2 tins. Wash the spinach, drain, then sweat in a large pan until wilted. Drain again; put in a food processor with the butter, pastis, celery salt and Tabasco; whizz to a smooth purée. Put into the fridge to firm up.
    2. Hold each oyster with a tea towel and insert a sharp knife into the thinner end, wiggling until it opens. Detach the meat from the upper shell, then discard this shell. Settle the oysters in the tin; the salt will keep them level.
    3. When the spinach purée is firm, spread a spoonful or two over each one, using a palette knife to level them. Sprinkle over the breadcrumbs and place in the oven for 8-10 minutes until the breadcrumbs are golden and the spinach purée has started to bubble around the edges.
    4. Serve immediately; use a fork to eat the oysters and take care not to burn your fingers on the hot shells.

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