The combination of oregano and the anise taste of Pernod is an unusual but very complementary one, especially with fresh oysters.
1 tbsp butter or margarine
1 clove garlic, crushed
1 tbsp chopped parsley
1 tbsp chopped fresh oregano or 1 1/2 tsps dried oregano
1 tbsp Pernod
180 g (6 fl oz) double cream
Salt and pepper
24 oysters on the half shell
12 strips bacon, cooked and crumbled
1. Melt the butter or margarine in a saucepan. Add the garlic and cook to soften, but do not brown.
2. Add the parsley, oregano, Pernod and cream. Bring to the boil and lower the heat to simmering. Strain on any liquid from the oysters and then loosen them from their shells with a small, sharp knife.
3. Cook the mixture until reduced by about one quarter and slightly thickened. Test the seasoning and set the mixture aside.
4. Pour about 1 inch coarse salt into a baking pan.
5. Place the oysters on top of the salt and twist the shells into the salt so that they stand level.
6. Spoon some of the cream over each oyster and sprinkle with the crumbled bacon.
7. Bake in a pre-heated 200°C (400°F) Gas Mark 6 oven for 15-18 minutes. Serve immediately.
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