Serves: 2 - Time:
Give me a plate of oysters any day and I would be more than happy for they are one of my favourite things. I picked up the habit living in France where half a dozen oysters bought from the Arcachon Oyster Man would be my Sunday treat through the winter. We have lost this habit over on this side of the channel, believing oysters to be rich men’s food. There is a huge mark up in restaurants which perpetuates this idea that oysters aren’t for every day eating but, in season, a good fishmonger will sell them for pennies. Having said all that I loathe shucking oysters so won’t be eating them every day.
- 6 fresh oysters
- 25g unsalted butter
- 2 banana shallots, peeled and very finely chopped
- 4 rashers streaky bacon, very finely chopped
- 100ml double cream
- 1 tablespoon very finely chopped parsley
- 10g panko breadcrumbs
- Shuck the oysters and loosen the flesh from the bottom shell. Drain off any oyster liquid, reserving it for later. Arrange the shells on a baking tray.
- Melt the butter in a small frying pan and add the shallots and a pinch of salt. Fry over a low heat for about 10-15 minutes until the shallots are soft and lightly golden.
- Add the bacon and cook for a further 10 minutes, stirring regularly. Add any of the reserved oyster juice and cook for a minute. Stir in the cream and bubble for a few minutes until the mixture is thick. Take off the heat and stir in the parsley and some ground black pepper. Cool the mixture.
- Heat the grill to high. Place a spoonful of the bacon and shallot mixture over each oyster and sprinkle over a few panko crumbs. Grill for about 5 minutes until the crumbs are golden. Serve immediately.