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Name: Roasted Oysters with Country Bacon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pk Phyllo dough; 1/4 c olive oil; 1 tb Unsalted butter; 1 tb Chopped fresh tarragon; 2 oz Bacon, cooked and chopped; 2 Plum tomatoes; 3 lg Shallots, (about 1/4 cup); 1/4 c White wine; 1/4 c Heavy cream; 1/2 c Steamed spinach (optional); Coarse salt; 24 Fresh oysters, in their

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INGREDIENTS

1 pk Phyllo dough
1/4 c olive oil
1 tb Unsalted butter
1 tb Chopped fresh tarragon
2 oz Bacon, cooked and chopped
2 Plum tomatoes
3 lg Shallots, (about 1/4 cup)
1/4 c White wine
1/4 c Heavy cream
1/2 c Steamed spinach (optional)
Coarse salt
24 Fresh oysters, in their

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Using a towel, grasp an oyster in the palm of your hand. Press the oyster, rounded side down, on a firm surface, still holding it with the towel. Shuck the oyster by wedg ing the tip of an oyster knife (regular knives are too thinbladed) between the halves of the shell, at the shells narrowest end. When the knife tip is securely wedged, rotate the blade to pry open t he shell. Slide the knife blade along the length of the shell to open completely. Remove the oyster from the shell and reserve, along with its juice. From each pair of oyster shells, save the one tha t is most concave on the inside, and discard the one that is flatter. Place the concave shells in a pan of cold water and scrub inside and out. Place the clean oyster shells on a cookie sheet and set aside. Dip the tomatoes briefly in boiling water to loosen the skins, then in ice water. Peel, cut in half, remove and discard the seeds and dice. Lay out the phyllo dough one sheet at a time on a clean work surface. Brush the sheet lightly with olive oil, sprinkle with coarse salt, crumble the sheet like a piece of newspaper and place on a coo kie sheet. Bake at 350 degrees for 10 to 12 minutes until golden brown. Have the sauce ingredients measured and ready beside the stove. When you are ready to begin cooking the oysters, place the cookie sheet containing the oyster shells in a 350 degree oven. On the top of the stove, melt the butter in a hot saute pan until it begins to foam. Add the shallots, the oysters and their juice, and the white wine. Cook the oysters f or 30 seconds, then add the heavy cream. Bring to a quick boil, then reduce to a simmer for just a minute more, or until the oysters edges begin to curl. Add the tomato, tarragon, and bacon. Heat fo r another 30 seconds, then remove promptly from the heat. Remove the oyster shells from the oven and arrange six on each plate. Spoon an oyster into each shell and spoon a little of the sauce over each. Top each dish with top hat of crispy phyllo. >From Michaels Place Show # 1A25 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" on Mar 21, 1997

NOTES

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Roasted Oysters with Country Bacon

1 pk Phyllo dough
1/4 c olive oil
1 tb Unsalted butter
1 tb Chopped fresh tarragon
2 oz Bacon, cooked and chopped
2 Plum tomatoes
3 lg Shallots, (about 1/4 cup)
1/4 c White wine
1/4 c Heavy cream
1/2 c Steamed spinach (optional)
 Coarse salt
24 Fresh oysters, in their

Preheat oven to 350 degrees. Using a towel, grasp an oyster in the palm of  your hand. Press the oyster, rounded side down, on a firm surface, still  holding it with the towel. Shuck the oyster by wedg ing the tip of an  oyster knife (regular knives are too thinbladed) between the halves of the  shell, at the shells narrowest end. When the knife tip is securely wedged,  rotate the blade to pry open t he shell. Slide the knife blade along the  length of the shell to open completely. Remove the oyster from the shell  and reserve, along with its juice. From each pair of oyster shells, save  the one tha t is most concave on the inside, and discard the one that is  flatter. Place the concave shells in a pan of cold water and scrub inside  and out. Place the clean oyster shells on a cookie sheet and set aside.    Dip the tomatoes briefly in boiling water to loosen the skins, then in ice  water. Peel, cut in half, remove and discard the seeds and dice.    Lay out the phyllo dough one sheet at a time on a clean work surface. Brush  the sheet lightly with olive oil, sprinkle with coarse salt, crumble the  sheet like a piece of newspaper and place on a coo kie sheet. Bake at 350  degrees for 10 to 12 minutes until golden brown.    Have the sauce ingredients measured and ready beside the stove. When you  are ready to begin cooking the oysters, place the cookie sheet containing  the oyster shells in a 350 degree oven. On the top of the stove, melt the  butter in a hot saute pan until it begins to foam. Add the shallots, the  oysters and their juice, and the white wine. Cook the oysters f or 30  seconds, then add the heavy cream. Bring to a quick boil, then reduce to a  simmer for just a minute more, or until the oysters edges begin to curl.  Add the tomato, tarragon, and bacon. Heat fo r another 30 seconds, then  remove promptly from the heat.    Remove the oyster shells from the oven and arrange six on each plate. Spoon  an oyster into each shell and spoon a little of the sauce over each. Top  each dish with top hat of crispy phyllo.    >From Michaels Place Show # 1A25    Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master  Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 4 Servings

Calories: 475
Calories from Fat: 257 (54%)

Amt Per Serving		% DV

	Total Fat 28.6g	38 %
	Saturated Fat 14.4g	72 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 1.9g
Cholesterol 56mg		17 %
Sodium 453.3mg		16 %
Potassium 234.8mg		6 %
Total Carbohydrate 47.1g		14 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 44.8g
Protein 6.9g		10 %
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Calories per serving: 475

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