Jan 9, 2012
Fresh oysters made with bacon, garlic and breadcrumbs for some crunch are the ultimate appetizer for any seafood lover.
12 oysters, shucked and bottom shell reserved
2 strips bacon, cooked and finely chopped
6 tbsp. plain bread crumbs
Pinch of dried chili flakes, or to taste (optional)
1 garlic clove, minced
3 tbsp. chopped Italian parsley
4 tbsp. olive oil
2 tbsp. to 4 tbsp. white wine
Salt and freshly ground black pepper, to taste
Coarse salt, for balancing the shells for baking and serving
Preheat oven 475 degrees F.
Fill small baking tray with coarse salt.
In a small bowl, mix bacon, bread crumbs, chili flakes, garlic, parsley and olive oil. Add just enough wine to moisten the bread crumbs. Season the mixture with salt and pepper, to taste.
Add each oyster back to the bottom shell. Top each with the bread crumb mixture and arrange on prepared baking tray. Bake until oysters are just cooked through, and topping is golden brown, about 10 minutes. Let stand 5 minutes before serving. Place on serving tray with coarse salt so that oysters don’t wobble on the tray.
Yield: 12 servings.