Oysters baked with horseradish and parmesan

AT A GLANCE

  • Serves 4 people

  • 250 gm salted butter, softened to room temperature
  • 175 gm finely grated parmesan
  • 100 gm finely grated fresh horseradish (about 3 large horseradish, see note)
  • 24 Tasmanian Pacific oysters, freshly shucked
  • To serve: finely chopped flat-leaf parsley and lemon wedges
01   Combine butter and 125gm parmesan in a bowl, rub in butter with your fingers. Gradually add horseradish and combine with your hands until pliable. Season to taste.
02   Preheat oven to 230C. Top oysters with enough butter mixture to fill. Place in a deep roasting pan, scatter with remaining cheese and bake until dark golden (15-20 minutes). Scatter with parsley and serve with lemon.
Note If fresh horseradish is unavailable, substitute with 150gm jarred horseradish.

Recipe:

STEVEN ROFE, CAFE DI STASIO

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

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