With fresh chopped greens, butter, garlic, and crispy bacon. A classic rich appetizer with fresh chopped greens, butter and garlic.
- 24 Sydney rock oysters, fresh shucked in shells
- 1 Garlic clove, finely chopped
- 2 cups baby spinach, chopped
- 1 cup watercress, stems trimmed (or flat leaf parsley)
- 1/2 Green shallots, chopped
- 165g unsalted butter, room temperature
- 1/2 cup dry breadcrumbs
- 2 tbsp Pernod (or other anise liqueur)
- 1 tsp Fennel seeds, ground
- 1 tsp hot pepper sauce
- 1/4 cup grated parmesan
- 1 tsp Salt flakes
- 1 tsp Black pepper
- 300-400g rock salt
- 175g Bacon, finely diced and crispy fried
- Baby rocket
- Lemon wedges
- Step 1Preheat the oven to 230°C (or oven grill).
- Step 2In a food processor add the garlic, spinach, watercress and green shallots, pulse until mixture is finely chopped. Transfer to a medium bowl.
- Step 3Combine butter, breadcrumbs, fennel, Pernod and hot sauce in the food processor and process until well blended. Add the spinach mixture back in to the bread mix and pulse just until the 2 are blended. Season with salt and pepper. (Cover and chill. Can be made 8 hours ahead).
- Step 4Sprinkle the rock salt on a large baking tray enough to sit the oysters in. Arrange the oysters in their half shells into the salt. Top each oyster with 1 tbsp of the spinach mixture. Sprinkle with cheese. Bake until browns on top, about 8 minutes.
- Step 5Add a handful of baby spinach to each plate, position 6 oysters round the plate (use the rocket to help keep them upright), top each with a tsp of crispy bacon and garnish with a few lemon wedges. Enjoy!