Title: Roasted Oysters with Country Bacon
Categories: Oysters, Bacon, Wine, Dairy
Yield: 4 Servings
24 Fresh oysters in their
-shells
2 Plum tomatoes
1 pk Phyllo dough
1/4 c Olive oil
1 tb Unsalted butter
3 lg Shallots; peeled, diced fine
1/4 c White wine
1/4 c Heavy cream
1 tb Fresh tarragon; chopped
2 oz Bacon; cooked and chopped
1/2 c Steamed spinach
Coarse salt
Preheat oven to 350 F. Using a towel, grasp an oyster in the palm
of your hand. Press the oyster, rounded side down, on a firm
surface, still holding it with the towel. 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. When the knife tip is securely wedged, rotate the
blade to pry open the shell. Slide the knife blade along the
length of the shell to open completely. Remove the oyster from the
shell and reserve, along with its juice. From each pair of oyster
shells, save the one that is most concave on the inside, and
discard the one that is flatter. Place the concave shells in a pan
of cold water and scrub inside and out. Place the clean oyster
shells on a cookie sheet and set aside.
Dip the tomatoes briefly in boiling water to loosen the skins,
then in ice water. Peel, cut in half, remove and discard the seeds
and dice. Lay out the phyllo dough one sheet at a time on a clean
work surface. Brush the sheet lightly with olive oil, sprinkle
with coarse salt, crumble the sheet like a piece of newspaper and
place on a cookie sheet. Bake at 350 degrees F for 10 to 12 minutes
until golden-brown.
Have the sauce ingredients measured and ready beside the stove.
When you are ready to begin cooking the oysters, place the cookie
sheet containing the oyster shells in a 350 degree F oven. On the
top of the stove, melt the butter in a hot saute pan until it
begins to foam. Add the shallots, the oysters and their juice, and
the white wine. Cook the oysters for 30 seconds, then add the
heavy cream. Bring to a quick boil, then reduce to a simmer for
just a minute more, or until the oysters' edges begin to curl. Add
the tomato, tarragon, and bacon. Heat for another 30 seconds, then
remove promptly from the heat. Remove the oyster shells from the
oven and arrange six on each plate. Spoon an oyster into each
shell and spoon a little of the sauce over each. Top each dish
with top hat of crispy phyllo.
