Recipe is from The Cape Cod Fish & Seafood Cookbook by Gillian Drake.
- 30 oysters, shucked
- 15 strips of bacon, cut in half
- 6 slices country-style white bread
- ½ cup fresh parsley, chopped
- 1 ½ tablespoons onions, finely minced
- 1 teaspoon fresh garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- ½ cup heavy cream
- ½ pound unsalted chilled butter, cut into pieces
- Mix the stuffing ingredients until well blended. Set aside. Pour lemon juice into a heavy saucepan and reduce to slightly less than half. Add the heavy cream and, over medium heat, reduce mixture to half, whisking frequently. Slowly add the chilled butter, one piece at a time, whisking all the while. Add a piece of butter when the previous one is half melted to maintain a consistent temperature. When the last piece has been added, remove immediately from heat and whisk until all the butter has melted completely. The sauce should get neither too hot nor too cold.
- Place one oyster in the middle of each piece of bacon. Spoon about ½ teaspoon of stuffing over each oyster and roll up so that the stuffing is covered by the bacon. Secure with a toothpick. Place the oysters under a broiler for 3 or 4 minutes on each side, until bacon is cooked.
- Toast bread and remove crusts. Cut toast pieces in half diagonally and place two toast points on each plate in a “stretched out” rectangle shape. Place five bacon-wrapped oysters, toothpicks removed, on each plate. Spoon sauce over oysters, and serve.