All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 24 fresh oysters, on half shells, reserving liquids
• 1 tablespoon (15 mL) butter or margarine
• 1 garlic clove, crushed and minced
• 1 tablespoon (15 mL) chopped parsley
• 1 tablespoon (15 mL) freshly chopped oregano or 1/2 tablespoon (7.5 mL) dried
• 1 tablespoon (15 mL) Pernod
• 3/4 cup (190 mL) heavy cream (35% m.s.g.)
• Salt and pepper
• Pickling salt
• 12 bacon slices, cooked and crumbled

How to cook:

• Into a casserole, melt butter or margarine.
• Add garlic; cook for 1 to 2 minutes, over low heat.
• Stir in parsley, oregano, Pernod and cream.
• Bring to a boil; simmer, over low heat.
• Strain in reserved oyster liquids.
• With a small knife, slightly cut off oysters from shells.
• Stir sauce; reduce by 1/4th, until slightly thickened.
• Season to taste, with salt and pepper.
• Set aside.
• Spread approximately 1 inch (2.5 cm) pickling salt over the bottom of an oven-proof dish.
• Arrange oyster shells over pickling salt; push shells into salt, just enough to hold them straight-up.
• Coat each oyster with sauce.
• Sprinkle with bacon crumbs.
• Bake for 8 to 10 minutes, into a preheated 400°F (200°C) oven.
• Serve immediately.

Note:

If fresh oysters are not available, use fresh mussels or clams.

This recipe for Oregano Oysters serves/makes: 4

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Main Ingredient: Oysters
Preparation Method: Baked