Servings:
Makes 4 appetizers. Servings
Ingredients
- 20 each medium-sized oysters, shucked (reserve juice separately)
- 1 teaspoon olive oil
- 2 teaspoon each strips bacon, minced
- 2 teaspoon each small clove garlic, peeled, minced
- 2 teaspoon each fresh shallots, peeled, minced
- 1 tablespoon vermouth
- 1 1/2 cup heavy cream
- 2 teaspoon worcestershire sauce
- 1 teaspoon tabasco sauce
- 1 teaspoon good brandy
- 1 teaspoon fresh lemon juice
- 1 teaspoon rough chopped tarragon
- 2 teaspoon rough chopped flat parsley
- 4 teaspoon each 1-inch-thick baguette croutons (toasted crisp)
Preparation
Baking Directions:
In a medium sauce pan, heat oil on medium heat.
Add bacon and render fat, do not color.
Add shallots and garlic, sweat without color until translucent.
Add reserved oyster juice and vermouth, bring to a boil.
Add cream, Worcestershire and Tabasco, bring to boil, then simmer 1 minute.
Add oysters back, warm until edges curl.
Remove from fire.
Add brandy, lemon, herbs and season.
In a soup bowl, place crouton on bottom, ladle oysters and sauce equally over the bread, serve.
