Oysters are always special, but the mix of zesty fresh oregano and the bite of Pernod gives these oysters a particularly special kick. It’s important that you find oysters large enough to contain a nice dollop of the sauce.
TO DRINK: A crisp and zesty wine like Boschendal Blanc de Blanc brings out the aroma of the sea.
- 15ml (1 tbsp) butter
- 1 garlic clove, crushed
- 15ml (1 tbsp) fresh flat-leaf parsley, chopped
- 15ml (1 tbsp) fresh oregano, chopped
- 15ml (1 tbsp) Pernod
- 90ml (¾ cup) fresh thick cream
- salt and freshly ground black pepper, to taste
- 12 large oysters on the half shell
- coarse salt, for baking
- 6 strips of bacon, cooked and crumbled
Preheat the oven to 200ºC.
Melt the butter in a frying pan over low heat and gently sauté the garlic until soft, about 1 minute.
Add the parsley, oregano, Pernod and cream. Bring to the boil, then lower the heat and simmer until the mixture thickens. Season and set aside.
Place the oysters on a bed of coarse salt in a baking tray. Spoon the cream mixture over the oysters and sprinkle with the bacon.
Bake for 15 minutes and serve immediately