Oysters With Wild Mushroom Ragout And Aioli

• For the Oysters
• 2 dozen oysters
• For the Aioli:
• 2 cloves garlic, chopped
• 2 large egg yolks
• 2 tablespoons fresh lemon juice
• Kosher salt
• 1 cup extra-virgin olive oil
• For the Ragout:
• 1 cup diced thick-sliced hickory-smoked bacon
• 1 or 2 shallots, minced
• 1 cup wild mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 2 tablespoons cold butter, cut into small pieces
• Leaves of 1 sprig fresh thyme
• Kosher salt and freshly ground pepper

1. Chill and clean. Put oysters in a colander of ice. then place colander in a bowl and refrigerate.
2. Shuck the oysters.
3. Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
4. Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
5. Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
6. Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aioli is golden, about 2 min and serve immediately

oysters, oysters, garlic, egg yolks, lemon juice, kosher salt, extravirgin olive oil, ragout, bacon, shallots, wild mushrooms, garlic, cold butter, thyme, kosher salt

Taken from www.epicurious.com/recipes/member/views/oysters-with-wild-mushroom-ragout-and-aioli-50056563 (may not work)