• 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

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 200ºC.

    2

    Melt the butter in a frying pan over low heat and gently sauté the garlic until soft, about 1 minute.

    3

    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.

    4

    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.

    5

    Bake for 15 minutes and serve immediately

     

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