Steamed Rock Oysters and Grilled Sweet Fennel Sausage with Wilted Spinach

2:17 am on 26 September 2009

(Serves 4)


  • 8 Salumeria Fontana sweet fennel sausages or your favourite sort
  • 2 handfuls spinach
  • 12 fresh oysters, shucked but left in ½ shell
  • 1 tbsp extra virgin olive oil
  • 8 slices thin pancetta


Grill sausage on a pre-heated greased hotplate or grill.

When saussies are almost cooked chuck the spinach into the upper section of the steamer, with the oysters on top. Bring the water in the steamer to the boil, put the lid on and cook for 2-3 minutes.

Grill pancetta in dry frypan until crisp.

Plate up oysters and sausages on top of spinach, place crispy pancetta on top.

Sprinkle with the extra virgin olive oil and serve.


From Afternoons with Jesse Mulligan

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