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Classic Oyster Recipes

Oysters Kilpatrick

24 Pacific Oysters on half shell
6 rashers of streaky bacon
4 tablespoons Worcestershire sauce

Preheat the oven to 200°C.  Place oysters in a baking dish and top each with a small cube of butter, a dash of Worcestershire sauce, and chopped bacon.  Sprinkle with pepper to taste and bake for eight to ten minutes.


Oysters Rockefeller

24 Pacific Oysters on the half shell
450g raw spinach leaves
6 shallots or spring onions
2 tablespoons chopped parsley
1 stalk celery, chopped
¼ teaspoon dried tarragon
¼ teaspoon dried chervil
dash of Tabasco sauce
salt and cayenne pepper
½ cup fine dry breadcrumbs
3-4 tablespoons Pernod or anisette
50g butter
rock salt

Preheat the oven to 200°C.  Wash and chop the spinach and put it, together with the shallots (or spring onions), into a food processor and blend.  Add the dried herbs, Tabasco, and salt and pepper.  Add the breadcrumbs and Pernod (or anisette), mix well, add the butter to the mixture and mix again.  This will make a thickish paste.

Prepare 24 tartlet or muffin tins by filling each almost to the top with rock salt, and place on each an oyster on the half shell.  Bake in the oven for about 5 minutes, or until the edges begin to curl.  Take from the oven and put a tablespoon of the spinach paste over each oyster and return to the oven for about 4 minutes, or until the sauce is melted.  Take the oysters from the tins and serve immediately on a hot dish.


Carpetbagger Steak

12 Pacific Oysters, drained and chopped
½ cup chopped fresh mushrooms
2 teaspoons chopped fresh parsley
3 tablespoons melted butter
4 slices bacon, cooked and crumbled
25g crumbled blue cheese
¼ cup dry white wine
4 thick sliced rib eye or filet steaks

Sauté oysters, mushrooms and parsley in butter until mushrooms are tender; drain. Stir in bacon, cheese and sauterne; set aside. Make pocket in side of steak. Stuff pocket with oyster mixture; secure with wooden picks.

Broil steaks about 6 inches from heat for 8 to 10 minutes on each side or until desired degree of doneness. Top steaks with any leftover stuffing.

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