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Oysters Casino

Posted By Worker Bee On December 28, 2013 @ 8:00 am In Recipes | 9 Comments

Oysters Casino is a retro dish that should never go out of style. It’s the type of appetizer that’s so good you wish it was a main course, and maybe it could be, with a hefty salad on the side.

To make Oysters Casino, oysters on the half shell are briefly baked in a bath of butter flavored with roasted red pepper, shallots, bacon and a jalapeño pepper garnish. The whole thing goes down the hatch in one delicious bite. If you love raw oysters you’ll probably also love this rich and flavorful recipe. If oysters have never been your thing, then Oysters Casino is a gateway recipe that will turn you into a fan.

Even compared to other shellfish [7], oysters have an uncommonly dense nutritional profile. These small morsels are packed with minerals (zinc, copper, iodine, selenium, and magnesium), vitamin A, and B-vitamins, plus healthy protein and fat. As far as appetizers go, it’s hard to find anything better than oysters, either slurped raw or dressed up and baked like irresistible Oysters Casino.

Servings: 2 appetizer servings

Time in the Kitchen: 30 minutes, plus shucking the oysters [8]

Ingredients:

  • 1 dozen oysters, shucked on the half shell
  • 2 slices of bacon
  • 2 tablespoon unsalted butter (15 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon finely chopped roasted red pepper (10 g)
  • 1 tablespoon finely chopped shallot (10 g)
  • 1 jalapeño pepper, sliced into thin rounds

Instructions:

Preheat oven to 400 ºF (204 ºC).

In a skillet, heat bacon until cooked but not crisp. Transfer to a cutting board to cool then finely chop the bacon.

In a medium bowl, use a fork to mash together the butter, lemon juice, red pepper and shallot.

Put a dollop of butter into each oyster. Sprinkle bacon over each one. The jalapeño pepper slices can be added before baking (which mellows the jalapeño flavor), or for a crunchy, spicier garnish wait and add the jalapeño after the oysters come out of the oven.

Bake for 12 to 15 minutes, until the oysters are no longer raw and the butter is bubbling.


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