Sunday, December 12, 2010
Here is a variation of the Clams Casino using oysters.
Serves 6 to 8 as an appetizer, 2 to 4 as a main course
Photo by Martha Stewart
4 slices bacon, chopped
1/2 cup (1 stick) unsalted butter
1/2 cup minced shallots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Large pinch of cayenne pepper
2 dozen small (3 to 4 inches long) Pacific oysters on the half shell
Minced fresh flat-leaf parsley, for garnish
Preheat oven to 400 degrees. In a small skillet, cook bacon until almost crisp. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds.
Spread 1/4 inch rock salt on a rimmed baking sheet and bake for 8 minutes.
Place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly, about 12 minutes. Do not overcook. Sprinkle with parsley and serve immediately.
Posted by Susan York at 6:41 PM