Baked Rock Oysters With Bacon, Cabbage and Guinness Sabayon

Ingredients

• 2 egg yolks
• 1/2 cup Guinness stout
• 1 dash fresh lemon juice
• salt & freshly ground black pepper
• 1 cup unsalted butter, melted
• 4 outer green cabbage leaves, finely shredded
• 1 teaspoon canola oil
• 4 slices bacon, chopped (use traditional Irish or Canadian bacon)
• 24 oysters, in the shell

Directions

1. 1

   To make the sabayon, in a double boiler, whisk the egg yolks, Guinness, lemon juice, salt and pepper together.

2. 2

   Place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken.

3. 3

   Remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended.

4. 4

   Cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. Drain, and immerse in cold water. Drain again.

5. 5

   In a small skillet, heat the oil over medium heat. Cook the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain.

6. 6

   Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell, and rinse them under cold water.

7. 7

   Place the shells on a bed of rock salt in a small, sided baking sheet.

8. 8

   Divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. Spoon some of the sabayon over each.

9. 9

   Place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling.

10. 10

    Serve immediately.