Name: Oysters baked with horseradish and parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

Oysters baked with horseradish and parmesan

Australian Gourmet Traveller recipe for oysters baked with horseradish and parmesan by Melbourne's Cafe di Stasio.

Serves 4

Prep

15M

Cook

20M

Total

35M

“Café Di Stasio. Hands down my favourite night out. For me it delivers every time. From the disarming service, Australia’s best martinis, the idiosyncratic waiters, the selection of art, the celebration of non-conformity, all under the Scorsese-like direction of Ronaldo Di Stasio. It may not be heaven but it’s where I want to go when I die. A dish I always order is chef Steven Rofe’s oysters baked with horseradish and parmesan. I love nibbling and sucking the shells to get the last of the cheesy crust.”

Geoff Lindsay, Pearl, Vic

Ingredients

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

Method

Main

1.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.

2.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.