Grilled Oysters with Bacon and Parmesan

Tue, 8 September 2015

Sean Smith, head chef at the Cliff Townhouse on St Stephen’s Green in Dublin, brings his own twist to events with their fourth annual oyster festival, running from Tuesday Sept 8th to Sunday September 13th.

Serves 4 as a starter

Ingredients:

16 Rock or Giga oysters

8 thin slices of good quality pancetta

100g of Parmesan 

Worcestershire sauce

30ml cream

Method: 

1. Open 4 oysters per person

2. Lay the pancetta on baking tray & cook in 180C oven for 10 minutes until crispy

3. Pour a dash of cream and a dash of Worcestershire sauce into each oyster. 

4. Sprinkle some grated parmesan into each oyster

5. Grill under hot grill until bubbling. 

6. Crumble pancetta on top – sprinkle with chopped chives and serve