PESTO & PARMESAN SYDNEY ROCK OYSTERS
FONDUE & RACLETTE
A Broadwater Oysters customer introduced this recipe to me. It’s another easy cooked option for those who’d like a change from freshly shucked oysters.
INGREDIENTS Serves 2 as an entree
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2 dozen freshly shucked medium size Sydney Rock Oysters from Pambula Lake, preferably Broadwater Oysters (!)
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1/2 cup Pesto
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1/2 cup Parmesan cheese, finely grated
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1 tablespoon Fresh basil, finely chopped
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METHOD
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Heat grill to hot.
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Position oysters on the half-shell in an oyster tray, baking or patty cake tray, so that they won’t tip over & spill their liquid.
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Mix fresh basil into pesto.
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Cover each oyster with approximately half a teaspoon of pesto mix.
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Top with half teaspoon of cheese.
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Grill for 2-4 mins until cheese is melted & browning on top.
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Remove from grill & allow to cool for a couple of minutes before serving, so people can handle the hot shells without burning fingers!
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Thanks to Sue McIntyre of Broadwater Oysters for this recipe, which she demonstrated at the 2019 Summer Nethercote Produce Market.
