- Publish Date
- Thursday, 26 May 2016, 6:23PM
- By Allyson Gofton
Considered by many one of the finest oysters in the world, the Bluff oyster season begins in autumn around April/May and finishes in August, though these dates can change. Outside of these times, use fresh Pacific oysters.
When serving oysters hot, always warm slowly and over a low temperature to avoid them becoming rubbery. A rough rule of thumb is 5 minutes in a 180ºC oven.
Pacific Oysters , which are more readily available and cost far less can also be used for this week’s recipe. They have a milk-coffee-hued flesh and a balanced oyster flavour.
Oysters Rockefeller – created at Antoine’s restaurant in New Orleans. Said to be very rich to eat like the recipe’s namesake.
250 grams butter
1 stalk celery, chopped
1 cup spring onions, chopped (use mostly the green tops)
¼ cup chopped parsley
1½ tablespoons Worcestershire sauce
A dash of Tobasco sauce
Few drops of pernod
1 cup fresh breadcrumbs
Raw oysters in shells
- Melt the butter in a small saucepan. Add the celery, spring onions, parsley and continue to cook on a low heat for 5 minutes.
- Add the Worcesterhire sauce, Tabsco sauce, Perod and the breadcrumbs to the butter and herbs and mix together. Cool and chill in the refrigerator.
- Place a small portion of the breadcrumb filling on each oyster and grill until the butter has melted. Do not over cook the oysters.
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