Instructions: This inspired recipe is a Derry Clarke signature dish in which tradition and New Irish Cuisine combine splendidly. Serve as an appetizer or double the quantity for an impressive main course. Clams, such as cherry-stones, can be substituted for the oysters.

2 dozen Rock Oysters, opened and inspected 4 ounces (4 slices) Galtee/Shannon Traditional Irish Bacon 4 green leaves of York cabbage

Remove oysters from the shells and wash shells. Dont wash the oysters.

Replace oysters in their shells. Shred the cabbage finely. Place in boiling, salted water for one minute, then run under cold water. Finely slice the bacon and pan fry until crisp. Place a little green cabbage in each shell, cover with an oyster and top with bacon.

Guinness Sayabon
2 egg yolks
1/2 cup of Guinness beer or stout
8 ounces Kerrygold Irish Butter
Dash of lemon juice
Salt and pepper to taste

Whisk the egg yolks, Guinness, lemon juice, salt and pepper in a double boiler until mixture holds the mark of the whisk. Remove from heat and gradually add the clarified butter in a fine stream.

To Serve:
Put the oysters on a tray in the oven for three to four minutes to warm thoroughly. Cover each shell with Guinness Sayabon and brown under the grill.

Serve immediately.

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