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Oysters Rockefeller
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tantalizing oysters topped with crispy bacon, breadcrumbs, and paprika.
Ingredients:
  • 4 French shallots, peeled, coarsely chopped
  • 1 bunch watercress, sprigs picked, washed, dried
  • 250.00 ml loosely packed chopped fresh continental parsley
  • 60g unsalted butter
  • 175g rindless bacon rashers, excess fat trimmed, finely chopped
  • 60ml (1/4 cup) white wine
  • 2.50 gm 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
Instructions:
  • Combine the shallot, watercress, and parsley in a food processor bowl; blend until smooth.
  • Melt 20g of butter in a large frying pan over medium heat. Add bacon and cook for 6 minutes until crisp and golden, stirring occasionally. Transfer the bacon to a plate lined with paper towel using a slotted spoon.
  • Combine the watercress mixture with the pan ingredients. Cook for 2 minutes, stirring occasionally. Pour in the wine and paprika. Cook for 5 minutes, or until the wine evaporates. Transfer everything to a bowl.
  • Clean the frying pan with a paper towel. Melt the remaining butter in the pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 5 minutes until they are crisp. Then, transfer them to a bowl.
  • Preheat the grill to high heat. Spread rock salt on a heatproof serving dish. Place the oysters on top. Spoon the watercress mixture over each oyster, then sprinkle with bacon and breadcrumbs. Grill for 8 minutes or until breadcrumbs are golden. Garnish with more watercress before serving.

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