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Oysters Mombas  Baked with a Wine Garlic Sauce - KENYA

By: Israel Calderon,CEC,CCA

Yield: 8 portions (4 oysters per person)

In Kenya, the oysters are opened and each one goes on its own tiny china ramekin or tiny container, which looks like a miniature coaster. Twelve of these little dishes are placed on a large platter with a bowl of dark, dark-red cocktail sauce and slices of lemon. Mombasa, that lovely city on the coast of Kenya, boasts the very best of these small oysters.

Open 32 SMALL OYSTERS (Bluepoints or Olympias if possible). Leave them on the half shell and place on baking sheets.

Wine Garlic Sauce:

Combine: 1/2 cup MELTED BUTTER

4 cloves GARLIC very finely minced

1 cup CHABLIS

4 Tbs. CHOPPED PARSLEY

1 tsp. SALT

1 tsp. FRESHLY GROUND PEPPER

Few drops TABASCO

Ladle half of above sauce (1 tsp. per oyster) on each one. Bake at 350'F. for 6 to 8 minutes.

Ladle the remaining sauce uniformly over the oysters again. Serve immediately, four per person, with LEMON WEDGES on a 9-inch plate (or on hot rock salt if available).