Grilled Oysters Rockefeller with Thai Basil recipe
Grilled Oysters Rockefeller with Thai Basil recipe - simple, sophisticated and packed with so much flavour.
Ingredients
- 12 rock oysters
- 120 g fennel
- 60 g of celery
- 60 g of white onion
- 2 cloves of garlic
- 20 g Thai basil
- 100 g of salted butter
- 1 tablespoon of breadcrumbs
- A dash of sriracha sauce
- Juice of ΒΌ of a lime
- A dash of Worcestershire sauce
- 2 tablespoon of grated fresh parmesan
Instructions
- Shuck each oyster and discard the top shells. Turn the oysters, detaching them from the lower shell and pour the liquor into a jug and reserve for later.
- Chop the fennel, celery, onion and garlic and add to a pan with a little olive oil. Gently fry for about 10 minutes until softened.
- Add the Thai basil, removing larger thicker stalks and add the reserved oyster liquor through a sieve to remove any fragments of shell. Cook the mixture until the liquid has disappeared.
- Add the butter, lime juice, Sriracha sauce and Worcestershire sauce and stir until the butter has melted.
- Pour the mixture into a beaker, add the breadcrumbs and use a stick blender to process until smooth.
- Place the oysters on a baking tray and spoon equal amounts of sauce over each oyster and spread to the edges (optional). Grate a layer of fresh parmesan over each oyster.
- Place the oysters under a preheated high grill for 7 minutes. Garnish with any remaining Thai basil and serve.