Grilled Oysters With Spinach and Pine Nuts

"Great served with drinks or as a starter. A recipe from Pamela Moriarty You can easily make this recipe gluten-free by using day old gluten-free bread crumbs. THe Australian tablespoon measure is equal to 4 teaspoons. The topping may be prepared several hours in advance - cover and refrigerate until required. Fill the oysters just before grilling"
 
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Ready In:
25mins
Ingredients:
9
Yields:
24 oysters
Serves:
12
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ingredients

  • 24 oysters, on the half shell rinsed if gritty and excess water removed
  • 13 cup fresh breadcrumb, made from day old bread (use gf if required)
  • 50 g unsalted butter (1 3/4 oz)
  • 10 english spinach leaves, blanched then drained on paper and finely chopped
  • 2 tablespoons parmesan cheese, grated (8 teaspoons)
  • 2 tablespoons flat leaf parsley, chopped
  • 1 tablespoon chives, snipped
  • 1 tablespoon pine nuts
  • 1 lemon, zested (.or peel finely grated)
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directions

  • Line a baking tray with rosk salt or you can use crumpled aluminium foil.
  • Preheat grill (broiler) to high.
  • Place oysters on top of the salt or foil (this will hold the oysters steady).
  • Add the breadcrumbs to a bowl and use your fingertips to rub in the butter.
  • Add the remaining ingredients and mix well.
  • Spoon mixture on top of the oysters.
  • Grill for 2 to 3 minutes, or until the topping is golden.
  • serve immediately.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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