Oysters with laverbread and Stilton


First published in 2015
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Oysters au gratin with laverbread and Stilton

  • 24 oysters, in the shell
  • 100g of Stilton, grated
  • 300g of full fat soft cheese
  • 120g of tinned laverbread
  • 1 lemon, cut into quarters
Using an oyster knife and protective mitt, shuck the oysters, being careful to retain as many of the natural juices as possible. Once shucked, place back in the refrigerator until required
Blend the Stilton and cream cheese together in a food processor until well combined
  • 100g of Stilton
  • 300g of full fat soft cheese
Put a teaspoon of laverbread in the bottom half shell of each oyster then place an oyster on top. Carefully cover each oyster with the cheese mixture and sit on a baking tray, keeping the shells tightly placed together so that they do not slide around. If liked, at this point you can refrigerate them until needed, for up to 6 hours
  • 120g of tinned laverbread
Preheat the oven to 200°C/gas mark 6. Put the tray of oysters in the oven for 8 minutes or until the cheese is golden brown and bubbling
Carefully transfer the cooked oysters to serving plates (warning: they will be very hot) and serve with the lemon wedges
First published in 2015
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