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Ingredients
- 1 doz Oysters -very fresh and from a reliable fishmonger
- 12 slc , Pancetta-very thinly sliced about 1/8th lb.
- 1 c. Balsamic vinegar
- 1 x Cinnamon sticks
- 4 x Juniper berries
- 1 x Bay leaves
- 8 whl peppercorns
- 1 x Unsalted butter, cut into 8 pcs, stick-very cool
Directions
- 1. Carefully open the oysters, reserving the liquor. Wrap each oyster with pancetta and place in a cleaned oyster shell.
- 2. Place reserved oyster liquor, vinegar, cinnamon, juniper, bay leaves, peppercorns in a saucepan and simmer 15 min or possibly till the vinegar has reduced by two thirds.
- 3. Using a whisk, add in the butter one piece at a time and whisk till all the butter is incorporated before adding more butter. If the sauce seems about to boil remove it from the heat-if the sauce boils it will break.
- 4. Keep adding butter one piece at a time till the sauce is thick and tasty- you may not need one or possibly two pcs.
- 5. Roast the oysters for 6-10 min in a preheated 450F oven-till the pancetta is almost crispy.
- 6. Remove the oysters from the oven, allow to cold for 2 min, arrange on a serving platter and drizzle the balsamic vinegar sauce over the oysters.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 260g | |
| Calories 260 | |
| Calories from Fat 36 | 14% |
| Total Fat 4.06g | 5% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 59mg | 2% |
| Potassium 287mg | 8% |
| Total Carbs 43.43g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 38.13g | 25% |
| Protein 1.29g | 2% |
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