- 1/2 dozen very fresh oysters
- 3 tblsp melted butter
- 1 cup shredded savoy cabbage
- 2 slices of smoked bacon or regular dry cured rashers if you can't find smoked
- 2 egg yolks
- 3 tblsp sugar
- 50 ml guinness
- salt & pepper
- Open the oysters, being careful to double up a tea towel to protect your hand. Take your time doing this, if it’s your first time.
- Heat the butter in a heavy based pan, dice the bacon and sauté.
- When almost cooked add the cabbage and sauté until soft.
- Add a little seasoning but be careful as the bacon may be salty already.
- Spoon the cabbage & bacon mixture over the open oysters, spreading evenly amongst them all.
- Place into a pre-heated oven at 160 degrees Celcius for 3-4 mins.
- Whilst the oysters are heating/cooking, add the egg yolks, sugar, Guinness and a little salt and pepper to a bowl and whisk vigorously with a balloon whisk until the mixture is thick, creamy and double & bulk (sabayon stage).
- Remove the oysters from the oven. Spoon over the frothy sabayon mixture and then scorch with a blow torch or under a grill.
- Plate over some rock salt and herbs or if you have dulse, samphire or sea spaghetti use those for presentation purposes and enjoy!
Gary's top tips: For healthier option replace the butter with vegetable oil. Do not use olive oil as the flavour can be overpowering for the oyster. Serve the oysters 'au Natural' on crushed ice with lemon, tabasco and a little grated horseradish. Make a bloody Mary mix and drop oysters into shot glasses, filling with the bloody Mary mixture, perfect for a cocktail party.