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Shamrock Baked Oysters & Guinness Sabayon


2 egg yolks

½ cup Guinness stout

Dash of fresh lemon juice

Salt and freshly ground pepper to taste

1 cup unsalted butter, melted


4 outer green cabbage leaves, finely shredded

1 tsp. canola oil

4 slices smoked bacon, chopped

24 fresh oysters in the shell

In a double boiler, whisk the egg yolks, Guinness, lemon juice, salt and pepper together. Place over very slow simmering water and whisk for 3 to 5 minutes, or until the sauce starts to thicken. Remove from the heat and gradually drizzle in the melted butter, continuing to whisk until the sauce is well blended.

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

In a small skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Drain on paper towels.

Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell and rinse them under cold water. Spread a bed of rock salt on a rimmed baking sheet and place the shells on top. Divide the cabbage into the shells and place an oyster on top of each one. Sprinkle the bacon over the oysters and spoon some of the Sabayon sauce on top. Place under the broiler 4 inches from the heat source and cook for about 3 minutes, or until the sauce is browned and bubbling. Serves 6.