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; 1 small red capsicum (pepper), cut into matchsticks; 80 ml (2¾ fl oz) thick (double) cream, lightly whipped; ½ red chilli, seeded and finely chopped; 1 tablespoon olive oil; 100 ml (3¼ fl oz) white wine; 4 egg yolks; 120 g (4 oz) bacon rashers, rind removed; 2 teaspoons Tabasco; 1 teaspoon roughly chopped fresh coriander; 3 teaspoons roughly chopped fresh flat-leaf parsley; juice of 2 limes; 1 teaspoon Tabasco; fresh coriander leaves, to garnish; 1 red onion, finely chopped

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

Main course
Gluten-free

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