Jamie Oliver

Oysters Rockefeller

Oysters Rockefeller

Serves 2
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    174
    9%
  • Fat
    9.7g
    14%
  • Saturates
    5.4g
    27%
  • Protein
    11.5g
    23%
  • Carbs
    10.1g
    4%
  • Sugars
    0.9g
    1%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Ginny Rolfe
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Ingredients

  • 6 oysters in deep shells, from sustainable sources
  • 500 g rock salt
  • 3 spring onions
  • 1 stick of celery
  • a few sprigs of fresh tarragon
  • 1 small handful of stale breadcrumbs
  • a few drops of Tabasco
  • 1 tablespoon butter , at room temperature
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Ginny Rolfe

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Method

  1. Shuck the oysters, then place each oyster in the deeper half of the shell.
  2. Put the shells on a bed of rock salt in a small baking tray.
  3. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
  4. Blitz to a paste. Season, then spoon a little on top of each oyster.
  5. Cook under a hot grill for about 10 minutes, or until crisp and golden brown.

Tip

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Nutrition per serving
  • Calories
    174
    9%
  • Fat
    9.7g
    14%
  • Saturates
    5.4g
    27%
  • Protein
    11.5g
    23%
  • Carbs
    10.1g
    4%
  • Sugars
    0.9g
    1%

Of an adult's reference intake