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Andrew Rudd Oysters Rockefeller

Andrew Rudd - Oysters Rockefeller

Andrew Rudd - Oysters Rockefeller

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Ingredients

  • 6 small Fresh Oysters

  • 100g butter

  • 2 shallots

  • 3 cloves of garlic

  • 200ml cream

  • 100g baby spinach (uncooked)

  • 100ml white wine

  • 100ml vegetable stock

  • 35g breadcrumbs (equivalent to 1 slice)

  • 1 tsp. chilli powder

  • 1 tbsp. flat leaf parsley, finely chopped

  • Salt & pepper, to taste

  • 1 lemon, cuts into wedges &tobacco sauce (for serving)

  • Course

    CourseMain Course

  • Serves

    Serves4

  • Time

    Time15

  • Difficulty

    DifficultyIntermediate

Method

1. Preheat your grill

2. Shuck the oysters and remove the top shell. Place the oysters in a large saucepan with cream. Season with salt & pepper. Bring to heat and simmer gently for 1-2 minutes. Remove from the cream mixture and drain. Place the oysters on a baking tray with parchment paper.

3. Prepare the bread crumb topping by seasoning with salt & pepper, chilli powder, and fresh flat leaf parsley.

4. Sauté the shallots and garlic in the butter. Season with salt and pepper. Add the wine and stock. Cook at high heat, then reduce and simmer for 5 minutes. Add the spinach and cook for a further 1 minute. Remove from the heat.

5. Spoon enough of the shallot mixture into each of the oyster shells, covering the poached oyster. Sprinkle enough of the bread crump mixture to cover the shallot mixture.

6. Place under the grill for approximately 2 minutes or until browned.

7. Serve immediately with sliced lemon and tobacco sauce

Method

1. Preheat your grill

2. Shuck the oysters and remove the top shell. Place the oysters in a large saucepan with cream. Season with salt & pepper. Bring to heat and simmer gently for 1-2 minutes. Remove from the cream mixture and drain. Place the oysters on a baking tray with parchment paper.

3. Prepare the bread crumb topping by seasoning with salt & pepper, chilli powder, and fresh flat leaf parsley.

4. Sauté the shallots and garlic in the butter. Season with salt and pepper. Add the wine and stock. Cook at high heat, then reduce and simmer for 5 minutes. Add the spinach and cook for a further 1 minute. Remove from the heat.

5. Spoon enough of the shallot mixture into each of the oyster shells, covering the poached oyster. Sprinkle enough of the bread crump mixture to cover the shallot mixture.

6. Place under the grill for approximately 2 minutes or until browned.

7. Serve immediately with sliced lemon and tobacco sauce

Used in this Recipe

  • Kallo Organic Vegetable Stock Cube 60g

    Kallo Organic Vegetable Stock Cube 60g

    €2.15

  • Oriel Irish Mineral Sea Salt Kiln Dried 250g

    Oriel Irish Mineral Sea Salt Kiln Dried 250g

    €4.75

  • Kallo Yeast Free Vegetable Stock Cubes 60g

    Kallo Yeast Free Vegetable Stock Cubes 60g

    €2.15

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