Events and Celebrations

Crispy Bacon Oysters

cook 20 mins
  • 2 tablespoons olive oil
  • 200 g (7 oz) baby spinach leaves
  • 1 spring onion, sliced
  • 1 garlic clove, crushed
  • 2 tablespoons crème fraîche
  • 4 rashers of bacon
  • 12 oysters
  • 50 g (2 oz) dried breadcrumbs
  • pinch of cayenne
  • salt and pepper
  • Heat 1 tablespoon oil in a frying pan, add the spinach leaves and cook for 1 minute until starting to wilt. Add the spring onion and garlic and cook for 1 minute more until wilted. Pour away any excess water, then stir in the crème fraîche.
  • Meanwhile, grill the bacon for 5–8 minutes until crisp, then cut into small pieces. Open the oysters, discarding the top shell, and arrange them on a baking sheet. Spoon over some of the spinach mixture (together with any oyster juices) and add some bacon pieces. Mix the breadcrumbs with the cayenne and sprinkle over the top.
  • Drizzle over the remaining oil and bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 10 minutes or until the breadcrumbs are crisp.
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