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Dressed-Up Oysters

Quick.Fix.Southern's picture
Ingredients
  Bacon 6 Ounce, chopped
  Shallot 1 , finely chopped
  White wine vinegar 2 Tablespoon
  Oysters 1 1⁄2 Dozen (On The Half Shell)
  Chopped fresh flat leaf parsley 1 Tablespoon
  Ice cream salt To Taste (For Garnish)
Directions

Makes 18 oysters

Move the oven rack to a position about 5 inches from the broiler. Preheat the broiler.
In a small skillet, cook the bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving about 1 tablespoon of drippings in the skillet.
Add the shallot to the skillet and cook over medium-low heat for 2 minutes. Add the vinegar and stir to release the browned bits from the skillet. Cook for 30 seconds.
Arrange the oysters on a rimmed baking sheet and broil for 1 to 2 minutes, or until the edges are curled. Spoon the shallot mixture over the oysters and sprinkle with bacon and parsley. Nestle the oyster shells in ice cream salt to serve.

This recipe has been excerpted from Quick Fix Southern by Rebecca Lang. To purchase this book visit www.rebeccalangcooks.com.

Photo credit: Dennis McDaniel

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Story
Oysters beds dot the coast of much of the South. Oysters are a big business and an even greater delicacy. Some people slurp them down raw, others cook them to perfection. You’ll need an oyster knife and an old kitchen towel or glove ready for prying open the shells. Cooking School Oysters found in the South are of the Eastern variety. Most of the oysters sold commercially are from the coast along the Gulf of Mexico. They are prized for their sweet and mild flavor.

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