- 36 medium oysters, fresh from the shells
- 10 thin slices bacon, cut into 1 1/2 inches [4 cm] pieces
- 8 tablespoons [120 ml] butter
- 1/3 cup [80 ml] olive oil
- Fresh parsley, minced
- 1 teaspoon [5 ml] lemon juice
- Flour
- Pinch black pepper
- 12 toasted bread slice triangles
- Parsley
- Lemon juice
Sauce
- 8 tablespoons [120 ml] butter
- 2 tablespoons [30 ml] lemon juice
- 1 tablespoon [15 ml] Worcestershire sauce
- Paprika
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- In a heavy bottom frypan, fry bacon pieces until half cooked.
- Drain on paper towel.
- Dry oysters; thread on skewers alternately with bacon [6 oysters per person].
- Roll skewers in flour, seasoned with pepper.
- In a heavy bottom frypan, melt butter.
- Add and heat oil; brown brochettes, turning them until golden on all sides.
- Serve over toasted bread triangles, with parsley and lemon juice or with the sauce.
Sauce
- Mix together butter, lemon juice, Worcestershire sauce and paprika to taste.
- Heat.
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