Oyster rocks at the rib

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Ingredients

  • 1.25kg fresh steamed spinach, drained
  • 1 medium onion, minced
  • 100g grated Parmesan cheese
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 60ml white wine
  • 65g butter, melted
  • 24 fresh raw oysters
  • 6 large slices ripe red tomato, quartered
  • 6 large 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 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 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.

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