2 tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons butter
1 to 2 dashes of hot sauce
2 slices (rashers) smoked bacon (rindless, finely sliced)
12 to 24 oysters shucked
- In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined. Remove from heat and set aside
- Fry bacon until crispy. Transfer to a towel to drain
- Once bacon is cooled, chop and set aside
- Set oven to broil and place rack in an upper slot
- Shuck oysters and place on a foil lined pan
- You can scrunch the foil as needed to keep the oysters upright
- Top each oyster with a spoonful of sauce
- Top each oyster with bacon crumbles
- Broil oysters for 50 to 60 seconds, watching them closely.
- Pull them out, transfer to a plate, and enjoy!
This recipe can be cooked on a grill set to high heat as well, or if you would rather bake them at 400 for about 10 minutes, that is fine as well. The above recipe will produce oysters that are hot, but not necessarily fully cooked. Baking for longer will more fully cook oysters, and also is much more forgiving than broiling if you don't get the timing just right.
Recipe and photo courtesy of The Spruce Eats.