This is a nice appetizer for a special dinner. Mind you, with special friends and family,  this could be any dinner you are planning.

 

• 18 medium sized oysters, shucked and on half shells
• 1/4 cup chicken stock
• 1 garlic clove, finely minced
• 2 cups fresh  pea sprouts
• 1/4 cup Asiago cheese, finely grated
• 4 strips bacon, baked crisp and chopped
• 1/4 cup pimentos, diced for garnish

Preheat broiler to high. Place oysters on a parchment lined cookie sheet and pea gravel to prevent the shells from tipping. If you don’t have pea gravel on hand (and who does?) roll up balls of tin foil and set the oysters on top of them.

In a shallow pot, heat the stock and add the garlic and pea sprouts until they have JUST wilted and still a bright green. Drain in a strainer and toss to cool quickly. Mince coarsely and set aside.

Make a Hollandaise Sauce (below) then place the oysters under the broiler for about 2 minutes or until warm. Take them out and, working quickly, place a tbsp. of the sprouts on each one and some of the sauce. Sprinkle the cheese over. Place them back under the broiler until they are a golden brown (about 60 seconds).

Garnish each one with some crisp bacon and chopped pimento. Transfer to a platter and serve immediately. Can you hear the groans of pleasure now?

A lovely Brut goes well with this or, your choice of a crisp white wine, well chilled of course. Enjoy!

 

Hollandaise Sauce

• 1/4 cup butter
• 3 egg yolks
• 1 tbsp. fresh lemon juice
• 1/2 tsp. Worchestershire sauce
• hot sauce (only to taste)

Put butter in a measuring cup and heat in the microwave until melted. In a blender combine the egg yolks, lemon juice and Worchestershire sauce. Cover and blend until combined (about 5 seconds or so). With the blender on high, add the butter in a steady stream . This should thicken up immediately. Season with the hot sauce to taste.