Oysters Florentine

Nothing better than some fresh oysters naturale with champagne on a lazy Sunday morning.

Unfortunately the only oysters we had on hand were from the local evil megachain supermarket, and when you’re having them raw – anything less than high quality stunningly fresh can be a complete abonimation and ruin your whole privileged day.

So to save the fate of the world, we decided to do some kind of half-baked recipe with what we had.

The girlfriend keeps a bunch of various green things laying around, and so whizzed up some pesto and stuff.

I don’t know the recipe completely – she made it – but here’s what I can gather from the pics I took along the way…

Wilted spinach, parsley, and lemon zest. Put it in a pan with some garlic and lightly fry.

Hack some chives I think, and mix it with a bit of almond meal and pepper and stuff.

Smoosh them around in a low-heat pan with olive oil.

Chuck in some fetta.

Looks like a good old game of Frypan Yahtzee.

And some cream. None of that poofy low-fat crap, you want the full creamy experience here.

A bit of grated parmesan.

Melt them down and mix up a bit, then chuck ’em in the food processor and pulse it a few times until it resembles baby poo.

Deploy the poop pesto.

Sprinkle some parmesan on top.

Bake them in the oven at about 200°C/400°F for a while, probably around 7-10 minutes, you’ll know when they’re done.

Such a fresh taste combined with the creamy cheesiness really saved this oyster fuelled day.

Bonus Oysters

Had some leftover, so we tried it over flames on the Weber BBQ.

A bit more of a chargrilled finish with some extra delicious carcinogens, but all good.