Sunday, January 25, 2009

Oysters, oysters and more oysters......

There is nothing quite like the briny bite of a fresh raw oyster and normally I will eat my oysters freshly shucked au natural but once in a while the rich softness of lightly cooked oysters truly hit the spot. I think this recipe captures fresh grilled oysters at it's best.

Oysters Kilpatrick
1 dozen freshly shucked oysters
1 stick of unsalted butter
1 shallot diced small
4 slices of bacon diced and fried until crisp
1 tablespoon Worcestershire Sauce
Chopped Parsley
Lemon Wedges

In a small saucepan melt butter over low heat. Once melted add the diced shallot and soften for 3 or 4 minutes. Place shucked oysters on a baking sheet with rock salt or crumpled foil for stability (try not to lose any of the oyster liquor). Once shallots are softened add Worcestershire sauce to melted butter and stir to combine. Spoon melted butter mixture over oysters (a teaspoon or so ought to do it). Sprinkle crisped diced bacon over each oyster and but under broiler for 3 to 5 minutes until oysters are warmed thru and bacon re crisps. Plate oysters and squeeze lemon juice and sprinkle with parsley - eat immediately while hot. Serve with a nice baguette for soaking up any left over sauce