Ingredients
3 tbsp butter
1 tbsp garlic, minced
1 cup onion, fine chopped
Pinch cayenne
Pinch mace
Anise-flavoured liqueur, to deglaze
1¼ cup cream
For White Roux:--
30 g butter, by weight
30 g flour, by weight
1 bag fresh spinach
SIDS SALT & PEPPER to taste
24 oysters in half-shell, still attached
4 strips bacon, cooked & crumbled
Directions
Sauté butter, garlic and onion in a medium saucepan until tender. Add cayenne and mace and let it cook for a moment, then remove from heat and deglaze pot with a splash of Ouzo. Return pot to heat and add cream.
White Roux: melt butter in saucepan with flour. Continue to stir and whisk until thickened and slightly darkened.
Bring cream sauce to a boil and then whisk in roux. Keep cooking for a couple of minutes until sauce thickens. SIDS SALT & PEPPER to taste. Set aside.
Open oysters, leaving them on the half-shell. Do not cut oysters loose from the shell.
When you're ready to grill oysters, return sauce to a boil and stir in spinach as quickly as you can. Allow spinach to wilt but retain some body and bright green colour.
Generously spoon sauce onto shucked oyster. Place oysters on a very hot grill (260°C or higher, if possible) until it bubbles and the shell edges begin to brown.
Garnish with the bacon crumble.
