Thu, 8 September 2016
Tom Joyce, Head Chef from An Pucan restaurant in Galway city was in the kitchen to show us how to make Baked Clarinbridge Oysters, wilted Spinach, Bacon & Galway Whiskey Herb Crust.
Ingredients
6 x opened Oysters
200g of fresh white breadcrumbs
75g garlic butter
Freshly chopped herbs (parsley, tarragon & chives)
30ml of Galway bay whiskey (or alternative)
200g of washed baby spinach leaves
50g smoked streaky bacon (cut into small strips)
Sea salt and cracked pepper to season
Method
Open the oysters (removing the top flat lid) drain the excess juice and make sure that there are no pieces of shell or grit left in the oyster.
Sever the oyster itself from the bottom shell using a knife and remove from the shell and keep the oyster separate in a small bowl in the fridge until you are ready to assemble.
Place the empty shell onto a baking tray (muffin trays are great as they keep the oyster upright).
To make the breadcrumb crust, melt 50g of garlic butter in a sauce pan, add the whiskey and chopped herbs, followed quickly by the breadcrumbs, mix well, season to taste and put to one side.
For the wilted spinach, heat 25g of garlic butter in a saucepan, add the smoked bacon and cook for 1 -2 min then add the spinach and allow it wilt for 20 seconds (keeping a nice green colour) season with a little cracked black pepper.
Spoon a little wilted spinach into each of the oyster shells, then place one oyster on top followed by a heaped spoonful of the whiskey bread crumb mixture and bake in a hot fan assisted oven at 180 degrees celsius for 8 -10 mins ensuring the oysters are cooked thoroughly with a golden colour.
Serve with a fresh lemon wedge.
