Grilled Oysters With Spinach and Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Great served with drinks or as a starter. A recipe from Pamela Moriarty You can easily make this recipe gluten-free by using day old gluten-free bread crumbs. THe Australian tablespoon measure is equal to 4 teaspoons. The topping may be prepared several hours in advance - cover and refrigerate until required. Fill the oysters just before grilling Ingredients:
24 oysters, on the half shell rinsed if gritty and excess water removed |
1/3 cup fresh breadcrumb, made from day old bread (use gf if required) |
50 g unsalted butter (1 3/4 oz) |
10 english spinach leaves, blanched then drained on paper and finely chopped |
2 tablespoons parmesan cheese, grated (8 teaspoons) |
2 tablespoons flat leaf parsley, chopped |
1 tablespoon chives, snipped |
1 tablespoon pine nuts |
1 lemon, zested (.or peel finely grated) |
Directions:
1. Line a baking tray with rosk salt or you can use crumpled aluminium foil.
2. Preheat grill (broiler) to high.
3. Place oysters on top of the salt or foil (this will hold the oysters steady).
4. Add the breadcrumbs to a bowl and use your fingertips to rub in the butter.
5. Add the remaining ingredients and mix well.
6. Spoon mixture on top of the oysters.
7. Grill for 2 to 3 minutes, or until the topping is golden.
8. serve immediately.
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