* 24 fresh oysters, on half shells, reserving liquids
* 1 tablespoon (15 mL) butter or margarine
* 1 garlic clove, crushed and minced
* 1 tablespoon (15 mL) chopped parsley
* 1 tablespoon (15 mL) freshly chopped oregano or 1/2 tablespoon (7.5 mL) dried
* 1 tablespoon (15 mL) Pernod
* 3/4 cup (190 mL) heavy cream (35% m.s.g.)
* Salt and pepper
* Pickling salt
* 12 bacon slices, cooked and crumbled

How to cook:

* Into a casserole, melt butter or margarine.
* Add garlic; cook for 1 to 2 minutes, over low heat.
* Stir in parsley, oregano, Pernod and cream.
* Bring to a boil; simmer, over low heat.
* Strain in reserved oyster liquids.
* With a small knife, slightly cut off oysters from shells.
* Stir sauce; reduce by 1/4th, until slightly thickened.
* Season to taste, with salt and pepper.
* Set aside.
* Spread approximately 1 inch (2.5 cm) pickling salt over the bottom of an oven-proof dish.
* Arrange oyster shells over pickling salt; push shells into salt, just enough to hold them straight-up.
* Coat each oyster with sauce.
* Sprinkle with bacon crumbs.
* Bake for 8 to 10 minutes, into a preheated 400°F (200°C) oven.
* Serve immediately.