Oysters are a favourite at Tangleby, and this is one of our most popular ways to cook them. You will need a fair amount of rock salt to line the tray.
Ingredients
For the oysters with bacon & pine nut crumb
- 24 fresh oysters with shells to cook in and serve
- ½ cup finely diced bacon
- 1 clove garlic — crushed
- 2 slices sourdough or white bread
- 40g butter — diced
- 1 tablespoon finely grated parmesan
- ¼ cup pine nuts
- ¼ cup finely chopped fresh chives
- Salt and ground black pepper, to taste
Method
For the oysters with bacon & pine nut crumb
- Preheat the oven to 210°C grill (190°C fan grill). Place rock salt on a baking tray so the oysters will sit upright in the shells.
- Sauté the bacon and garlic in a pan for 1–2 minutes. Set aside.
- Blitz the bread, butter, parmesan and 1 tablespoon of the pine nuts in a food processor until the mixture resembles a crumb.
- Stir in the bacon and garlic, the chives and the remaining pine nuts. Season with salt and pepper.
- Top the oysters with the crumb mixture and arrange them on the prepared tray.
- Place under the grill for 4–5 minutes or until golden.