How to Shuck Oysters (& Make Oysters Rockefeller)
For Borough Kitchen's first birthday party, the team got together to have dinner and try out some new recipes, tools and tricks. A hands-down winner was oyster shucking, and the subsequent making of Oysters Rockefeller (a recipe from co-founder Justin's father), in which oysters are baked with pancetta, aniseed liqueur, and Parmesan. Aside from the fact that it’s just superb, it’s a wonderful party snack. A few hesitant team members not only liked them, but kept coming back for more!
Serves 8-12
How to Shuck Oysters
- Rinse the oysters and lightly clean the shells with a scrub brush.
- If you have an oyster shucking glove, use that to hold the oyster, with the rounded side facing your palm. Otherwise, wrap a tea towel over one hand to hold the oyster in place. (Use your left hand if you're right handed, and vice versa.)
- Run the oyster knife along the join of the top and base of the shell to find the hinge, which is a slightly recessed point. Rock the tip back and forth at the hinge to release the top part of the shell from the base.
- Slide the knife from side to side to open the shell or, if you find it easier, twist the knife to pop it open. Make sure to keep the oyster as flat as possible to avoid losing the liquid.
- Slide the knife under the top shell until you reach where the oyster is attached to the shell, then firmly cut through until it is detached and lift off the top shell.
- If you're serving oysters on their own, place on a platter of ice. If making Oysters Rockefeller, pour the oyster juice into a container and reserve.
Ger's Oysters Rockefeller Recipe
Ingredients
2kg rock salt (for base of baking tray)
24 oysters
100g of pancetta, finely chopped (or 6 strips of bacon)
1 bag fresh spinach (about 300-500g), stems removed and finely chopped
1 small bunch spring onions, finely chopped
2 cloves garlic, crushed
4-5 tbsp fine bread crumbs
Dash of tabasco
2 tbsp aniseed liqueur (like Ouzo, Pastis or Sambuca)
75g finely grated Parmesan cheese
24 oysters
100g of pancetta, finely chopped (or 6 strips of bacon)
1 bag fresh spinach (about 300-500g), stems removed and finely chopped
1 small bunch spring onions, finely chopped
2 cloves garlic, crushed
4-5 tbsp fine bread crumbs
Dash of tabasco
2 tbsp aniseed liqueur (like Ouzo, Pastis or Sambuca)
75g finely grated Parmesan cheese
Method
- Pre-heat the oven to 180°C fan. Pour a 2cm layer of rock salt into a baking tray, which will act to hold the oyster shells in place while baking.
- Shuck each oyster according to the instructions above, reserving the oyster juice. Place on the layer of rock salt and discard the shells.
- Place the pancetta in a large frying pan and cook slowly on a medium-low heat to render the fat. Then turn up the heat to brown evenly.
- Add spinach, spring onions and garlic and cook slowly until softened. Add the bread crumbs, tabasco, oyster liquid and liqueur. Sauté for about 3-4 minutes.
- Spoon the mixture onto each oyster and sprinkle with Parmesan cheese.
- Place in the oven for about 15 minutes and serve immediately.
