Ingredients

12 oysters (No. 2)
2 tablespoons dry sherry
(e.g. Tio Pepe or Manzanilla)  
2 tablespoons Hollandaise sauce
(for a quick version, see recipe)
   (voor vlug-klaar zie rechts)
Tabasco
spinach leaves
watercress leaves
30 g coarsely grated mature Dutch cheese
or Parmesan cheese
breadcrumbs from 2 slices stale white bread
sunflower oil

Garnish

finely chopped fresh parsley

lemon wedges

Preparation

Prepare the Hollandaise sauce.

Preheat an overhead grill (broiler) to high.

Place the slices of white bread in a blender and pulse into breadcrumbs.

Transfer the breadcrumbs to a bowl and lightly mix with a little sunflower oil.

Rinse the blender jug with warm water and dry thoroughly.

Using an oyster knife, carefully open the oysters over a bowl.

Reserve the oyster liquor in the bowl.

Remove the flat top shell.

Using a sharp knife, loosen each oyster from the curved bottom shell.

Keep the oysters in the bowl with their reserved liquor.

In a bowl, stir together the sherry, Hollandaise sauce and Tabasco to the desired level of heat. Add a little oyster liquor if the sauce is too thick.

Layer spinach and watercress leaves in each bottom shell so that the shell is completely covered.

Place one oyster in each shell and spoon some of the sauce over it.

Mix the breadcrumbs with the grated cheese and sprinkle evenly over the oysters.

Arrange the shells on a baking tray and place them about 10 cm beneath the grill.

Grill for a few minutes until golden brown.

Sprinkle with parsley and serve with lemon wedges as a canapé or starter.