Oysters Kilpatrick

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Shucking oysters

1. Heat a frying pan and add the bacon. Fry gently in its own fat until browned, then add the breadcrumbs and brown them briefly.
2. Mix the Worcestershire sauce with the cream and divide it between the oysters, season well and then top each with some of the bacon and breadcrumb mixture. Grill until brown and crisp and serve with lemon wedges.

Per serving

310 kcalories, protein 16g, carbohydrate 13g, fat 21.8 g, saturated fat 11.6g, fibre 0.3g, salt 2.89 g

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• White Jeans

  14 February 2008

  White Jeans rated this recipe

  

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• Daniela

  14 February 2008

  Daniela commented on this recipe

  This recipe is similar to Oyster Rockfeller. Looks delicious!!

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• tabbym

  05 June 2009

  tabbym commented on this recipe

  Very nice. but try the original recipe without cream and breadcrumbs - much more delicious! I ate this many times on a visit to Australia (where it originates) and was totally sold. I'd always eaten oysters raw only before the visit.

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• emmalouise283

  15 September 2009

  emmalouise283 rated and commented on this recipe

  

  Tried this on holiday in Brittany where the oysters are lovely and very cheap. It was a real hit with the whole family (especially my 5 year old son who just couldn't get enough!), would definately recommend, especially if you're an oyster virgin or a bit wary of eating them raw.

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Ingredients

• 3 bacon rashers, finely chopped
• 2 tbsp fresh breadcrumbs
• 1 tbsp Worcestershire sauce
• 4 tbsp double cream
• 12 oysters , ask your fishmonger to open them for you
• lemon wedges, to serve

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Difficulty and servings

Serves 2 - 4

Preparation and cooking times

Ingredients

• 3 bacon rashers, finely chopped
• 2 tbsp fresh breadcrumbs
• 1 tbsp Worcestershire sauce
• 4 tbsp double cream
• 12 oysters , ask your fishmonger to open them for you
• lemon wedges, to serve

Per serving

310 kcalories, protein 16g, carbohydrate 13g, fat 21.8 g, saturated fat 11.6g, fibre 0.3g, salt 2.89 g

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