Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 20grams butter
- 24 oysters
- 3 tomatoes, finely diced
- 1 small brown onion, finely diced
- 1/4 cup parsley leaves, finely chopped
- 1 lemon, cut into wedges (to serve)
- 2tablespoons parmesan, finely grated
- 1/2 cup sourdough breadcrumbs
- 1tablespoons olive oil
- 1 clove garlic, crushed
- 1/2teaspoons saffron threads
- 1/3 cup white wine
Nutrition per serving
778kJ / 186Cal
778 Kilojoules or 186 Calories
9% of daily energy intake*
Protein
3.6grams
Fat
11.0grams
Carbs
11.0grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine saffron and 1 tbs hot water in a small bowl. Stand for 5 minutes.
Step 2 of 5
Heat oil in a small frying pan over medium-high heat. Add onion and cook for 4 minutes or until soft. Add garlic and cook for 1 minute. Stir in Vermouth, bring to the boil and cook for 4 minutes or until reduced by half.
Step 3 of 5
Add saffron mixture and tomato. Cook for 5 minutes or until thick. Season with salt and pepper. Transfer to a bowl. Clean pan.
Step 4 of 5
Melt butter in pan over medium heat. Add breadcrumbs. Cook, stirring often for 4 minutes or until golden. Transfer to a bowl. Stir in parmesan.
Step 5 of 5
Preheat a barbecue grill with hood on medium heat. Place oysters on a baking tray. Spoon tomato mixture over oysters to cover. Sprinkle with breadcrumb mixture. Place on barbecue grill. Close hood. Cook for 5 minutes or until heated through. Transfer to a platter. Sprinkle with parsley and serve with lemon wedges.
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