Wrap a tea towel over one hand and use it to hold the oyster tightly. Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife to prise the hinge open. Slide the knife along the flat side of the shell to release the oyster.
Peel and finely dice the shallots.
mix with the red wine vinegar and add a generous amount of freshly ground black pepper.
Serve each oyster with a teaspoon of the sauce.
Preheat a grill to full power.
Peel and dice the shallot. Wash the spinach. Finely chop the parsley.
Shuck the oysters and then remove the oyster from the shell and place in a small saucepan with the juices from the oysters.
Bring the oysters and juices to a simmer. Once the liquid simmers, remove the oysters from the saucepan and add the pastis and the chopped shallot.
Reduce the liquid by half then add the cream. Bring the cream to the boil and then simmer until the sauce thickens. Season with the grated nutmeg.
Blanch the spinach in boiling water for 1 minute. Strain and then squeeze out all of the water.
Mix the spinach with half of the cream sauce. Spoon a tablespoon of this mix into the bottom of the oyster shells and place the poached oysters on top.
Whisk the egg yolk into the remaining cream and add the chopped parsley.
Spoon this mixture the top of the oysters. Grill the oysters for a few minutes or until golden.
Remove the bacon rind and cut the meat into small pieces.
Fry these in a pan with half of the butter until golden brown. Add the breadcrumbs to the pan and cook until well combined. Mix in the Tabasco and Worcestershire sauce to the crumb mix.
Shuck the oysters as above and top each oyster with the crumb mix. Add a small piece of butter and cook under a hot grill until golden.
«When choosing oysters make sure they are shut tight. This will ensure they are fresh and alive before you shuck them.»