3 shallots, finely chopped
2 clove garlic, minced
¾ cup dry white wine
¾ cup fish stock or clam juice
½ cup heavy whipping cream
3 Tbsp chopped fresh chives
pinch of finely grated nutmeg
freshly ground black pepper
24 medium oysters, scrubbed and chilled
4 bacon strips, each cut into 6 pieces
Preheat the oven to 400°F.
In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until reduced by half. Add the cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chopped chives, nutmeg. Season with salt and pepper, and simmer for 2 minutes. Keep the mixture warm.
Spread a layer of rock salt over a baking sheet/tray. Set the oysters into the salt, rounded-side down. Roast until the top shells start to loosen and the oysters start to open, about 15 minutes. Remove them from the oven and with a small sharp knife, carefully remove the top shells and detach the oysters, keeping the liquid in the shell. Spoon 1 tbsp of the cream sauce over each oyster and return to the oven for 5 to 7 minutes.
Meanwhile, in a frying pan over medium heat, cook the bacon pieces until just crisp. Using a slotted spoon, transfer to paper towels/absorbent paper to drain.
Garnish each oyster with a piece of bacon and sprinkle with the minced chives. Serve at once.
Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.