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Steamed oysters with spinach puree & crispy bacon


  • Ingredients

  • 24 oysters washed & shucked

  • 400 g baby spinach leaves washed & drained

  • 50 g butter

  • salt & pepper

  • 2 rashers bacon rind removed & finely sliced


  • Ingredients:

  • 1.

    Place oysters on a tray, ensuring they are sitting flat so as not to lose their juices.

  • 2.

    Turn oven to steam. Steam spinach until wilted & soft.

  • 3.

    Squeeze out as much water as possible. With a hand blender, combine the butter, salt & pepper until smooth & velvety. Reserve.

  • 4.

    Warm bacon rind in a small fry pan to allow some fat to render. Remove rind & discard.

  • 5.

    Cook bacon in the same pan until crispy. Allow to drain on paper towel. Reserve.

  • 6.

    Steam oysters for 1-2 minutes or until just warmed through. Position on serving plates.

  • 7.

    Place a spoonful of spinach puree on top of each oyster.

  • 8.

    Finish with a sprinkling of crispy bacon and serve.

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