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1
Preheat oven to 350 degrees.
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2
Using a towel, grasp an oyster in the palm of your hand.
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3
Press the oyster, rounded side down, on a firm surface, still holding it with the towel.
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4
Shuck the oyster by wedging the tip of an oyster knife (regular knives are too thinbladed) between the halves of the shell, at the shell's narrowest end.
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5
When the knife tip is securely wedged, rotate the blade to pry open the shell.
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6
Slide the knife blade along the length of the shell to open completely.
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7
Remove the oyster from the shell and reserve, along with its juice.
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8
From each pair of oyster shells, save the one that is most concave on the inside, and discard the one that is flatter.
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9
Place the concave shells in a pan of cold water and scrub inside and out.
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10
Place the clean oyster shells on a cookie sheet and set aside.
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11
Dip the tomatoes briefly in boiling water to loosen the skins, then in ice water.
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12
Peel, cut in half, remove and discard the seeds and dice.
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13
Lay out the phyllo dough one sheet at a time on a clean work surface.
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14
Brush the sheet lightly with olive oil, sprinkle with coarse salt, crumble the sheet like a piece of newspaper and place on a cookie sheet.
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15
Bake at 350 degrees for 10 to 12 minutes until golden brown.
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16
Have the sauce ingredients measured and ready beside the stove.
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17
When you are ready to begin cooking the oysters, place the cookie sheet containing the oyster shells in a 350 degree oven.
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18
On the top of the stove, melt the butter in a hot saute pan until it begins to foam.
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19
Add the shallots, the oysters and their juice, and the white wine.
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20
Cook the oysters for 30 seconds, then add the heavy cream.
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21
Bring to a quick boil, then reduce to a simmer for just a minute more, or until the oysters' edges begin to curl.
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22
Add the tomato, tarragon, and bacon.
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23
Heat for another 30 seconds, then remove promptly from the heat.
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24
Remove the oyster shells from the oven and arrange six on each plate.
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25
Spoon an oyster into each shell and spoon a little of the sauce over each.
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26
Top each dish with top hat of crispy phyllo.
