CookEat Recipe
Oysters in Shell Anglaise
Oysters baked in deep shells with Worcestershire sauce, thin bacon slices and a little breadcrumb topping, served with lemon and parsley.
Method
Steps
Step 1
Heat a conventional oven to 230°C (450°F). Scrub twenty-four large fresh oysters under cold running water. Discard cracked shells and any live oysters that fail to close when tapped. Open carefully with an oyster knife and remove any shell fragments. Trim away the small tough muscular part from each oyster and leave the remaining oyster on its clean deep shell. Arrange the shells stably in a roasting pan.
Step 2
Season the whole batch with the teaspoon of salt and three saltspoons of ground white pepper. Divide the two tablespoons of Worcestershire sauce evenly over all twenty-four oysters.
Step 3
Put one small thin slice of raw lean bacon over each oyster. Sprinkle a little plain cooked-bread crumbs over the whole batch.
Step 4
Bake for at least ten minutes, continuing as needed. Check that each oyster reaches at least 74°C and the raw bacon is fully cooked and crisp, following the actual bacon product cooking directions. Continue cooking if either is not ready; the time and surface browning alone do not establish doneness.
Step 5
Transfer carefully to a hot dish. Decorate with the six lemon quarters and a little fresh parsley greens and serve promptly.
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