The uniquely Tasmanian addition of a pinch of locally grown tea in the crumb on these delicious oysters lends a subtle earthiness which plays perfectly against the fresh oysters and the richness of the finished dish.
2 teaspoons of finely chopped red onion
1 tablespoon finely chopped fresh parsley
1 tablespoon melted butter
Salt, black pepper, and paprika to taste
½ cup baby spinach leaves
3 tablespoons panko crumbs
1 teaspoon of Launceston Breakfast tea
¼ cup cold butter, cut into small cubes
Preheat your oven to 220° C
Remove the oysters from their shells and pat dry.
Lay a layer of rock salt onto a shallow baking tray, wash the empty shells and then nestle the shells in the salt.
Place an oyster back into each shell.
Place the baby spinach leaves in a small bowl and pour boiling water over them to wilt them.
Drain when done.
Combine the panko and the tea in a small bowl.
In a bowl, mix the onion, parsley, and melted butter. Spread over each oyster. Season each oyster as desired.
Drape the spinach on and around each oyster and then sprinkle with the tea flavoured panko crumbs. Dot each with a teaspoon of butter.
Place the baking sheet in the oven and bake for 10 minutes or until heated through (the edges of the oysters should start to curl).