Barnstable Oysters with Bacon, Cabbage and Guinness Sabayon
2 egg yolks
1/2 cup Guinness stout
Dash of fresh lemon juice
Salt and freshly ground pepper
1 cup (2 sticks) unsalted butter, melted
4 outer green cabbage leaves, finely shredded
1 teaspoon canola oil
4 slices Irish or Canadian bacon, chopped
24 oysters in the shell
In a double boiler, whisk egg yolks, Guinness, lemon juice and salt and pepper to taste. Place over barely simmering water and whisk 3 to 5 minutes, or until sauce begins to thicken. Remove from heat and gradually drizzle in melted butter until sauce is well blended.
Cook cabbage in salted boiling water 1 to 2 minutes, or until slightly wilted. Drain and immerse in cold water. Drain again.
In small skillet over medium heat, heat oil. Cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Shuck oysters over small bowl. Reserve deeper half of each shell and rinse under cold water. Place shells on a bed of rock salt in a small baking sheet with sides. Divide cabbage among the shells, put an oyster on top of each and sprinkle bacon over oysters. Spoon some of the sabayon over each. Place under pre-heated boiler 4 inches from heat and cook for about 3 minutes, or until sauce is browned and bubbling.
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