Baked Rock Oysters With Bacon, Cabbage and Guinness Sabayon

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READY IN: 30mins
YIELD: 24 oysters
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the sabayon, in a double boiler, whisk the egg yolks, Guinness, lemon juice, salt and pepper together.
  • Place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken.
  • Remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended.
  • Cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. Drain, and immerse in cold water. Drain again.
  • In a small skillet, heat the oil over medium heat. Cook the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain.
  • Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell, and rinse them under cold water.
  • Place the shells on a bed of rock salt in a small, sided baking sheet.
  • Divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. Spoon some of the sabayon over each.
  • Place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling.
  • Serve immediately.
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