Oregano Oysters Recipe
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
- 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:
This recipe for Oregano Oysters serves/makes: 4
Main Ingredient: Oysters
Preparation Method: Baked
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