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Gratinée Oysters on Samphire Recipe

By

 

HT CD MC 35mins

 

Fresh oysters in their shells with bacon, onions and gruyere cheese, grilled until bubbling and served on a bed of rock samphire.

Yield:

Serves 2

Prep & Cook Time:

35 minutes

Recipe Tags: Hot Shellfish Seafood Herbs Vegetables Pork Main Course Gluten Wheat Free Eggless

 

Samphire © Monkey Business - Fotolia.com

Ingredients

A knob of Butter
2 streaky bacon rashers, finely chopped
1 Red Onion, finely chopped
3 tbsp finely chopped Parsley
Black pepper
50g/2oz Rock Samphire
6 tbsp grated Gruyere Cheese
12 fresh Oysters, cleaned and shucked
 

Instructions

 

1.  Heat the butter in a small frying pan, add the bacon and onion and sauté over a medium high heat, turning from time to time, until the bacon is brown and slightly crispy.


2. Meanwhile, bring a saucepan of water to the boil, don't add any salt, then add the samphire and cook for 7-8 minutes.


3.  Preheat the grill to hot and place the oysters in the grill pan which has been lined with foil. Add the parsley and black pepper to the bacon mixture,  mix well then spoon the bacon, onion and parsley mixture over the oysters, and sprinkle over the cheese.


4. Cook the oysters under a medium grill for 3-4 minutes until the cheese is golden and bubbling.

 

5. To serve - drain the samphire, divide between two serving plates and place the oysters on top. Serve immediately.

End of instructions

 

 

Tips, Options and Substitutions

 

There's no need to add salt to this recipe as the samphire and bacon are naturally salty

Substitute the samphire with spinach

Substitute the gruyere with cheddar cheese or parmesan cheese

 

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Special Equipment required to make this Recipe

 

Frying Pan

Saucepan

Grill pan

Aluminium Foil

Related Recipes and Information

Rock Samphire: Information about harvesting and cooking rock samphire

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to make this recipe

 

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