Oatmeal Oysters
(Serves many)
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Oysters: enjoy coated in oatmeal | What do I need?
Oysters (3-6 per person)
Fresh spinach
Salt
Medium oatmeal
Double cream
Juice of 1 lemon
What do I do?
Carefully remove oysters from shell (lay on a clean kitchen towel to allow surplus liquid to run off). Retain the shells so that they can be used to serve the dish.
Wash the spinach and then put it in a large saucepan, tearing any large leaves into 2 or 3 pieces.
Add just enough water to cover the bottom of the pan and sprinkle with a little salt. Cook covered over a medium heat until the spinach has shrunk - remove lid to boil off excess water.
Spread some oatmeal on a plate - gently roll the oysters in it to lightly coat them all over.
Heat a frying pan until medium-hot. Put a good knob of butter in the pan - fry the oysters, for 2 minutes on each side, until the oatmeal has turned golden brown.
Aga method
2, 3 and 4 oven Aga: Cook on the hotplates.
While the oysters are cooking press all remaining water out of the spinach, stir in some cream, heat through.
Spoon some spinach into each of the oyster’s shell and then lay oysters on top to serve. Serve immediately, squeezing a little lemon juice over both oysters and spinach.
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