Royal Palms Oysters

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3 oz – whole grain mustard hollandaise (see Recipe Below)
2 oz – wild arugula
2 ea. – strips bacon
6 ea. – oysters
Kosher salt

Shuck Oysters.  Remove meat and liqueur.  Set aside.  Clean shells thoroughly.  Set aside.

Cut bacon strips into lardons.  In a sauté pan, add a teaspoon of canola oil and the bacon strips.  Gently render until bacon is cooked and crispy.  Remove bacon and set aside.  In the same pan, using the warm bacon fat, wilt the arugula.

Pre-heat an oven to 350 degrees.  On a sheet tray, place the cleaned oyster shells.  Fill the shells with a bit of the bacon, wilted arugula, one oyster each and a bit of the liqueur.  Bake in oven until the oyster meat is warm (approximately 5 minutes). 

Remove oysters from the oven.  Top with a spoonful of the mustard hollandaise.  Using a portable pastry torch, heat the top of the hollandaise until it gets golden brown and bubbly.

Arrange salt onto a plate or platter.  Place the hot oysters on top.  Serve and enjoy!

6 Oysters