Grilled Oysters with Salmon Bacon and Pernod - Featured Recipe -
Featured Recipes

Grilled Oysters with Salmon Bacon and Pernod

You can use regular bacon for this recipe. We happen to like the salmon bacon we make and the flavors of fennel and Pernod together.
Categories: Seafood
24 piece
Step 1
1 • small fennel • fronds and stem separated
1 • shallot • peeled and minced
2 3/4 cups • fine dry bread crumbs
1/2 cup • fresh parsley leaves plus parsley sprigs for garnish
3 • garlic cloves, peeled and minced
12 slice • salmon bacon (or regular bacon)
1/4 cup • Pernod
24 • Kachemak Bay oysters, shucked, in half-shell
• Coarse salt for filling the platters
• Seaweed for garnish
• Lemon wedges for garnish
Heat the grill to a steady high heat.

Mince the fennel stem. Rough chop the fennel fronds. In a bowl combine the shallot, the fennel, the breadcrumbs, the parsley, and the garlic. Pour in the melted butter and stir until combined. In a medium sauté pan, cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and then crumble it.

Pour 1 teaspoon of Pernod over each oyster, and then top with the bacon crumbles and the breadcrumb mixture.

Arrange the oysters on the grill and cook until the edges of the oysters begin to curl and the breadcrumbs are browned well.

Garnish the platters with the salt, seaweed and lemon wedges.


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