Oysters in Bacon
Ingredients
Directions
Wrap each oyster in a thin slice of bacon.
Season with coarse sea salt.
Skewer the wrapped oysters.
Grill or fry until the bacon is crispy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oysters
- The main ingredient, cooking quickly and staying moist and briny inside the bacon wrap.
- Bacon
- Its fat renders and browns as it cooks, crisping the wrap and adding savoury flavour.
The step that matters
Grill or fry until the bacon is crispy. Bacon needs enough heat and time to render its fat and brown, but oysters toughen and shrink quickly when overcooked, so the bacon should crisp while the oysters stay tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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