Oregano Oysters
The combination of oregano and the anise taste of Pernod is an unusual but very complementary one, especially with fresh oysters.
Ingredients
- 1 tbsp butter or margarine
- 1 clove garlic crushed
- 1 tbsp chopped parsley
- 1 tbsp chopped fresh oregano or 1 1/2 tsps dried oregano
- 1 tbsp Pernod
- 6 floz double cream
- Salt and pepper
- 24 oysters on the half shell
- 12 strips bacon cooked and crumbled
- Course salt
Instructions
- Melt the butter or margarine in a saucepan. Add the garlic and cook to soften, but do not brown.
- Add the parsley, oregano, Pernod and cream. Bring to the boil and lower the heat to simmering. Strain on any liquid from the oysters and then loosen them from their shells with a small, sharp knife.
- Cook the mixture until reduced by about one quarter and slightly thickened. Test the seasoning and set the mixture aside.
- Pour about 1 inch coarse salt into a baking pan.
- Place the oysters on top of the salt and twist the shells into the salt so that they stand level.
- Spoon some of the cream over each oyster and sprinkle with the crumbled bacon.
- Bake in a pre-heated 200°C (400°F) Gas Mark 6 oven for 15-18 minutes. Serve immediately.
Calories: 472 kcal
Carbohydrates: 3 g
Protein: 10 g
Fat: 46g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 115 mg
Sodium: 487 mg
Potassium: 202 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 873 IU
Vitamin C: 2 mg
Calcium: 61 mg
Iron: 1 mg