A recipe from the Good Food collection.
24 oysters on the half-shell
rock salt, for stacking
60 g (2¼ oz) butter
2 slices bacon, finely chopped
8 English spinach leaves, finely chopped
2 spring onions (scallions), finely chopped
2 tablespoons finely chopped flat-leaf (Italian) parsley
4 tablespoons dry breadcrumbs
dash of Tabasco sauce
1. Arrange the oysters in their shells on a bed of rock salt in a baking tray — the salt will hold the oysters steady and stop the filling falling out later during grilling. Cover and refrigerate until needed.
2. Heat the grill (broiler) to high. Meanwhile, melt the butter in a frying pan, then add the bacon and cook over medium heat for about 2 minutes, or until browned. Add the spinach, spring onion, parsley, breadcrumbs and a dash of Tabasco and cook for about 1 minute, or until the spinach has wilted.
3. Spoon the mixture onto the oysters and grill for 2–3 minutes, or until the topping is golden. Serve immediately, while hot.