Meals and Courses

Rock Oyster Kilpatrick with Shallots

cook 30 mins
  • coarse sea salt
  • 16 large rock oysters
  • 1 tablespoon olive oil
  • 4 rindless streaky bacon rashers, finely chopped
  • 2 banana shallots, finely chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 2 teaspoons Worcestershire sauce
  • few drops of Tabasco sauce (optional)
  • 50 g (2 oz) slightly stale breadcrumbs
  • lemon wedges, to serve (optional)
  • Cover a baking sheet with a thick layer of coarse sea salt.
  • Wrap one hand in a tea towel and hold an oyster in it flat-side up with the ‘hinge’ pointing towards you. Insert the tip of an oyster knife into the hinge, force it into the gap, then twist the knife until the shell opens. Push the knife in deeper and run it along the top of the shell to cut through the muscle that attaches the oyster to it. Discard the top shell. Remove any grit from the oyster, taking care not to lose any of the liquid inside the shell. Run the knife underneath the oyster to cut through the muscle attached to the bottom shell. Place the open oyster on the baking sheet and repeat this process with the remaining oysters.
  • Heat the oil in a frying pan and fry the bacon for 6–7 minutes, stirring occasionally. Drain on kitchen paper. Fry the shallots in the bacon fat over a medium-low heat for 4–5 minutes. Tip into a bowl, add the bacon, parsley and Worcestershire sauce, and Tabasco, if desired. Mix well.
  • Return the pan to the heat and add the breadcrumbs, with a little more oil if necessary. Stir-fry for 4–5 minutes. Add to the bacon mixture and stir well. Spoon the topping over the oysters, then slide under a preheated, medium-hot grill for 1–2 minutes. Serve immediately with lemon wedges, if desired.
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