Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 24 oysters, shucked, drained and rinsed.
- 4tablespoons butter
- 2 shallots, diced
- 1 stalk celery, diced
- 100grams spinach, washed and drained
- 200grams panko bread crumbs
- 1tablespoons tarragon
- 2tablespoons tobasco
- 80grams parmesan, grated
Nutrition per serving
1020kJ / 244Cal
1020 Kilojoules or 244 Calories
12% of daily energy intake*
Protein
7.0grams
Fat
12.4grams
Carbs
23.4grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These oysters have a crispy coating with some crunchy diced vegetables.
Method
Step 1 of 7
Heat up the grill on the oven and prepare a baking tray with shaped kitchen foil to hold the oysters steady.
Step 2 of 7
Place the oysters on the foil.
Step 3 of 7
In a pan on a medium heat, fry the butter with shallots and celery for 3 minutes.
Step 4 of 7
Add the spinach to the pan and cook for a further minute until the spinach has wilted.
Step 5 of 7
Remove from the heat and combine with the breadcrumbs.
Step 6 of 7
Equally cover the oysters with the crumb mix and broil in the grill for 3 minutes until the crumbs start to brown.
Step 7 of 7
Serve drizzled with tabasco, tarragon and grated parmesan.
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