Roasted Oysters with Country Bacon
| Yield: | 4 Servings |
| Categories: | Seafood |
| 24 | Fresh oysters, in their shells | |
| 2 | Plum tomatoes | |
| 1 | pk | Phyllo dough |
| 1/4 | c | Olive oil |
| 1 | tb | Unsalted butter |
| 3 | lg | Shallots, (about 1/4 cup) peeled and finely diced |
| 1/4 | c | White wine |
| 1/4 | c | Heavy cream |
| 1 | tb | Chopped fresh tarragon leaves |
| 2 | oz | Bacon, cooked and chopped |
| 1/2 | c | Steamed spinach (optional) |
| Coarse salt |
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