Recipes

From Jane Grigson’s Fish Book. This oyster recipe is a real classic and perfect for those a little uncomfortable with the raw product.

Serves 4-6

    4 dozen oysters, opened
    125g (4oz) butter
    8 slices crisply cooked bacon, crushed
    2 handfuls spinach, finely chopped
    3 tablespoons chopped parsley
    3 tablespoons chopped celery leaves
    3 tablespoons chopped spring onion
    6 tablespoons dry breadcrumbs
    ½ teaspoon salt
    Tabasco or pepper and paprika
    1 teaspoon Pernod or pastis Ricard

Method

For this dish the oysters are usually arranged on a bed of coarse salt in 4 or 6 shallow ovenproof plates according to whether you are serving 4 or 6 people.

Melt the butter. Add the bacon crumbs and spinach and the rest of the ingredients. Cook for 5 or 10 minutes over a low heat, stirring the mixture until you have a lightly cooked stuffing. Taste and adjust the seasonings. Divide among the oysters. Grill or place in a hot oven until the oysters are bubbling and lightly browned. Serve on the plates of salt. Put a few drops of Pernod on each oyster, just before serving.