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Grilled Oysters Recipe
Ingredients
4 cups English spinach, chopped and rinsed
salt and white pepper to taste
15 ml (1 tbsp) butter
60 ml (1/4 cup) spring onions, finely chopped
60 ml (1/4 cup) Whole Hot or Mild PEPPADEW® Sweet Piquanté Peppers, drained and finely chopped
30 ml (2 tbsp) Parmesan cheese, grated
16 freshly shucked oysters on the half shell
coarse salt
Additional Info
Method
Place the spinach into a hot saucepan and cook until wilted. It takes about 2 minutes. Drain and press down onto the spinach with a spoon to squeeze out the water and stir in the butter. Season lightly with salt and white pepper. Set aside.
Combine the spring onion and PEPPADEW® sweet piquanté peppers in a bowl.
Remove the oyster flesh from the half shell and place a spoonful of the buttery spinach onto the half shell. Place the oyster meat on top of the spinach. Top with a small teaspoon of the PEPPADEW® sweet piquanté pepper and spring onion mixture. Sprinkle the Parmesan cheese over the top. Place the oysters onto a bed of coarse salt in a large roasting pan and cook under the hot grill for 5 minutes. Serve at once.
Try This
Not everyone is partial to the taste and texture of raw oysters and prefers them cooked. Forget the Rockefellers. Here is a fabulous recipe for grilled oysters a la PEPPADEW®!
