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How to make Oysters Rockefeller

Yield = 8
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 4 French shallots, peeled, coarsely chopped
  • 1 bunch watercress, sprigs picked, washed, dried
  • 1 cup loosely packed chopped fresh continental parsley
  • 60g unsalted butter
  • 175g rindless bacon rashers, excess fat trimmed, finely chopped
  • 60ml (1/4 cup) white wine
  • 1 teaspoon sweet paprika
  • 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
  • Rock salt, to serve
  • 36 natural oysters (such as Sydney rock oysters), in the half shell
  • Watercress sprigs, extra, to serve

Method

  • Step 1 Place the shallot, watercress and parsley in the bowl of a food processor and process until smooth.
  • Step 2 Heat 20g of the butter in a large frying pan over medium heat. Add the bacon. Cook, stirring occasionally, for 6 minutes or until crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with paper towel.
  • Step 3 Add the watercress mixture to the pan. Cook, stirring occasionally, for 2 minutes. Add the wine and paprika. Cook for 5 minutes or until the wine evaporates. Transfer to a bowl.
  • Step 4 Wipe the frying pan clean with paper towel. Heat the remaining butter in the frying pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a bowl.
  • Step 5 Preheat grill on high. Place rock salt on a heatproof serving dish. Arrange the oysters on top. Divide the watercress mixture among oysters. Top with the bacon and breadcrumbs. Cook under grill for 8 minutes or until the breadcrumbs are golden. Top with watercress to serve.