Roasted Oysters With Country Bacon
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees
2
Using a towel, grasp and oyster in the palm of your hand
3
Press the oyster, rounded-side down, on a firm surface, still holding it with the towel
4
Shuck the oyster by wedging the tip of an oyster knife (regular knives are too thin-bladed) between the halves of the shell, at the shell's narrowest end
5
When the knife tip is securely wedged, rotate the blade to pry open the shell
6
Slide the knife blade along the length of the shell to open completely
7
Remove the oyster from the shell and reserve, along with its juice
8
From each pair of oyster shells, save the one that is most concave on the inside, and discard the one that is flatter
9
Place the concave shells in a pan of cold water and scrub inside and out
10
Place the clean oyster shells on a cookie sheet and set aside
11
Dip the tomatoes briefly in boiling water to loosen the skins, then in ice water
12
Peel, cut in half, remove and discard the seeds, and dice
13
Have the remaining ingredients measured and ready beside the stove
14
When you are ready to begin cooking the oysters, place the cookie sheet containing the oyster shells in the oven
15
On the top of the stove, melt the butter in a hot saute pan until it begins to foam
16
Add the shallots, the oysters and their juice and the white wine
17
Cook the oysters 30 seconds, then add the heavy cream
18
Bring to a quick boil, then reduce to a simmer just 1 minute more, or until the oysters' edges begin to curl
19
Add the tomato, tarragon and bacon
20
Heat another 30 seconds, then remove promptly from the heat
21
Remove the oyster shells from the oven and arrange 6 on each plate
22
Spoon 1 oyster into each shell and spoon a little of the sauce over each
23
A nice variation of this recipe is to place a "nest" of steamed spinach in each oyster shell before adding the oysters and sauce
24
Serve with Melba Toast, brioche toast points or toast points of country bread