Pesto and Parmesan Cheese Oysters

Name: Pesto and Parmesan Cheese Oysters
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: Oysters in half-shell, numbers as required.; Jar of basil pesto.; Parmesan cheese.

SpotX Wild Foods Recipe from Callum McCullum - Clevedon Coast Oysters
Prep:5 minutes Cook:5 minutes Difficulty:1

Ingrediants:

Oysters in half-shell, numbers as required.
Jar of basil pesto.
Parmesan cheese.

Directions:

Thinly spread basil pesto over each oyster.
Top with shaved Parmesan cheese.
Grill in hot oven (200°C) for 2-3 minutes.
Ready when cheese bubbles and browns.

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Oysters For centuries oysters were the food of the ‘common man’. Throughout Europe and England history tells us they were everyday fare, fed to cats, and not considered the delicacy they are today.
A recently published history of commercial fishing in New Zealand records oysters being dredged in Wellington and shipped alive as deck cargo to the markets in Australia. The oysters were kept under tarpaulins with fresh seawater regularly pumped over them. While the Wellington beds were soon depleted, Nelson and Bluff beds were fished for the local and export markets.