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Oysters en Brochette

ingredients

serves 4
24 oysters
300 ml (1/2 pt) dry white wine and water
freshly ground black pepper
12 slices of bacon, de-rinded
15 ml (1 tbsp) oil
4 slices of toast, cut in long strips
50 g (2 oz) fresh white breadcrumbs
25 g (1 oz) butter
3 g (3/4 tsp) cayenne pepper

method

1. Drain the opened oysters over a sieve lined with muslin to catch the oyster juice.

2. Heat the wine and water and oyster liquid in a saucepan and add a shake of pepper.

3. Allow the oysters to remain in the liquid for a few minutes without boiling. Remove when plumped up.

4. Cut the bacon slices in half, stretch with a knife, and cook in a little oil over a low heat until the fat starts to run. Do not crisp.

5. Wrap the bacon around the oysters and thread onto skewers.

6. Put the skewers under a hot grill for a few minutes, turning from time to time, then put them on the strips of toast, and keep warm.

7. Fry the breadcrumbs in the butter until golden and mix with cayenne.

8. Sprinkle on the brochettes and serve immediately.

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