CookEat Recipe
Oysters Ancienne
Oysters baked in their own shells and liquor with thin bacon squares, paprika and Parmesan, finished with lemon juice.
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. Detach each oyster but leave it in its own deep shell with its own clean liquor. Arrange the shells stably on a roasting tray.
Step 2
Season all twenty-four oysters evenly with the half teaspoon of salt and half teaspoon of paprika. Cut twenty-four thin lean one-inch square pieces of raw bacon and put one on each oyster.
Step 3
Sprinkle the tablespoon of grated Parmesan over the whole batch. Bake for about fifteen minutes as a guide, checking from ten minutes onward. 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 4
Remove from the oven, squeeze the juice of half a small lemon over the oysters and transfer carefully to a hot serving dish. Serve promptly.
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