Creamy and salsa oysters

Name: Creamy and salsa oysters
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: Serves 4
Ingredients: 410 g (13 oz) ripe tomatoes, peeled, seeded and diced; fresh coriander leaves, to garnish; 1 small red capsicum (pepper), cut into matchsticks; 80 ml (2¾ fl oz) thick (double) cream, lightly whipped; 1 tablespoon olive oil; ½ red chilli, seeded and finely chopped; 100 ml (3¼ fl oz) white wine; 4 egg yolks; 120 g (4 oz) bacon rashers, rind removed; 2 teaspoons Tabasco; 3 teaspoons roughly chopped fresh flat-leaf parsley; 1 teaspoon roughly chopped fresh coriander; 1 teaspoon Tabasco; 1 red onion, finely chopped; juice of 2 limes

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Two versions of classic oyster dishes. The creamy version is made with cream, white wine and bacon and is flashed under the grill to give a golden topping. If you prefer less heat, just omit the chilli. The salsa oysters are not cooked and come with a fiery tomato, red onion and lime dressing.

Ingredients

24 oysters

Method

Shuck the oysters following the method in the Chef’s techniques on. Add the oysters to their liquid in the bowl and refrigerate. Clean the deeper half of the shells thoroughly and discard the flat halves.
To make the creamy oysters, add half the Tabasco to the oysters before refrigerating. Place the bacon in a small pan, cove