Baked oysters with bacon
Chef:
Catherine Fulvio
Prep:
25 mins
Your friends will love it!
24 shucked oysters
12 rashers good quality bacon or pancetta, sliced in half
24 cocktail sticks
Large knob of butter
4 tbsp breadcrumbs
1 tbsp parsley, finely chopped
Generous handful seaweed, to garnish
Oyster shells, for presentation
Handful rocket leaves
Preheat the grill on high.
Wrap each oyster with a bacon rasher and secure with a cocktail stick. Place on an oiled baking tray under the grill until the bacon is crispy. Keep an eye on them.
For the topping, heat the butter in a frying pan over medium heat. Add the breadcrumbs and lightly brown. Remove from the heat and add the chopped parsley. Mix well and set aside.
Bring a saucepan of water to the boil and drop in the seaweed for just a few seconds. As soon as it becomes a brighter green, transfer the seaweed to iced water, then drain. Place in a layer on the serving platter with the oyster shells on top.
Put a few rocket leaves into each oysters shell. Take the cocktail sticks out of the wrapped oysters and arrange the oysters in the shells.
To serve, spoon some breadcrumbs over each oyster and serve immediately.
Serves
6
Preparation Time
25 minutes
Main ingredients
Shellfish, Pork
Recipe Type
Party Food, Entertaining, Tapas
Cuisine
Traditional Irish
Special Info
Egg free
Level of Difficulty
Easy
