Grilled oysters

Oysters are freely available these day. They sell them from supermarkets and even my local fish and chips shop sells them by the dozen. The thing that usually stops me from buying them, is the knowledge that I live at least a few thousand kilometers from where they have been harvested. When I look, the oysters look old and unloved. Plus the shells are invariably damaged from careless opening, so you are almost guaranteed a mouthful of grit.

If you have a craving this is one way to enjoy oysters, which are at least a few days out of the ocean.

Find the following:

• 20g of pancetta, which has been finely chopped
• 1/4 of a cup of fresh breadcrumbs
• 1 tablespoon of fresh flat leaf parsley - chopped
• 20g of melted unsalted butter
• 1/4 teaspoon of Tabasco sauce
  
• 1/2 tablespoon of Worcestershire sauce
• 1 dozen oysters

How?

Place the pancetta, breadcrumbs and parsley in a bowl and mix well. To this add the 2 sauces and the melted butter. Stir again.
Now place a teaspoon of the mixture into each oyster. Arrange the oysters on an oven proof tray, lined with foil and place this under a hot grill until the topping is golden (about 2 minutes).

Wine?

If you have gone to the trouble of sourcing oysters, then Champagne seems the appropriate wine. Of course a minerally cool climate chardonnay, such as a Chablis would also be the other textbook wine to consume.

technorati tags: food and wine