Meat, poultry, fish
Quantity: Serves 3-4
Ingredients75 ml of red wine
30 ml ruby port
15 ml red wine vinegar
2 shallots, chopped
3 sprigs of thyme and extra to garnish
30 ml of olive oil
30 g Serrano ham, cut into strips
Â½ tsp cornstarch
6 large fresh oysters
To prepare the oysters- Pour the wine, port and wine vinegar in a small saucepan. Add the shallots and thyme and cook all ingredients gently for 10 minutes.
Meanwhile heat the oil in a frying pan and fry the diced ham until crispy. Stir the cornstarch with a little water to make a paste. Whisk into the sauce, and let it bubble away for a few minutes until the sauce thickens. Strain the sauce, pour back into the pan and season with pepper.
Shuck the oysters and drain off. Pour warm red wine sauce into each shell, top with an oyster, diced ham and a sprig of thyme. Serve warm.