Oregano oysters

February 2, 2010 (Last Updated: January 11, 2019)

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.

Oregano oysters

Serves: 2
Cooking Time: 20 mins


  • 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


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