Food Network UK

Oyster rocks at the rib

0

Recipe by Guy Fieri

Ingredients

  • 1.25kg fresh steamed spinach, drained
  • 1 medium onion, minced
  • 100g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan cheese
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 60ml white wine
  • 65g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
  • 24 fresh raw oysters
  • 6 large Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices ripe red tomato, quartered
  • 6 large Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices provolone cheese, quartered
  • 4 lemon wedges
  • Hot sauce, for serving

Use imperial measurements

Method

How to make Oyster rocks at the rib

1) Preheat the oven to 200C/Gas 6. In a small bowl combine the spinach, onion, Parmesan, cayenne pepper, black pepper, white wine and melted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter .

2) Shuck the oysters and leave them on the half shell. Top with a heaped tbsp of the spinach mixture and arrange them on a baking tray. Bake for approximately 10 minutes.

3) Remove the oysters from the oven and top each with a Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice of tomato and cheese. Return to the oven and bake until the cheese melts.

4) Transfer the oysters to a serving platter and serve with a wedge of lemon and a good hot sauce.

Cook's Note: The hardest part of this recipe is to find fresh oysters and shuck them.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.