Smoked Bacon Oysters are crispy little morsels of pure pleasure, an addictive snack and appetizer, or a tasty breakfast side for scrambled eggs.
The flavor of bacon  dominates (never a bad thing). Smoked oysters  add a sweet and smoky flavor that pairs perfectly with the salty bacon. The texture is also perfect: crispy bacon and a creamy melt-in-your-mouth oyster middle.
This recipe can potentially serve 4 as an appetizer, but only if you have enough willpower not to pop half of them in your own mouth right out of the oven.
Serves: 4, as a light appetizer
Time in the Kitchen: 30 minutes
- 2 tins smoked oysters* (3 ounces/85 grams each)
- 8 strips of bacon (12 ounces/340 g)
* When buying smoked oysters, look for brands packed in olive oil rather than cottonseed or other oils.
Preheat oven to 400º F (204 ºC).
Drain the oil from the oysters.
Wrap each oyster in a single layer of bacon. If some oysters are especially small, wrap up two of them together.
To wrap the oysters set an oyster on the end of a piece of bacon. Roll the strip of bacon once so it wraps the oyster in a single layer. Use a toothpick to secure the bacon around the oyster. Use scissors (the easiest way) or a knife to cut the wrapped oyster off from the remaining bacon strip. One strip of bacon will wrap about 3 oysters.
Set the wrapped oysters on a broiler pan.
(A broiler pan works better than a regular pan because the grease will drip through the holes to the pan below. In a regular pan, the grease pools around the oysters, making them greasier and less crispy. If you don’t have a broiler pan, you can bake the oysters on a cooling rack set on a rimmed sheet pan.)
Bake the oysters for about 20 minutes, until the bacon is crisp.
These bacon wrapped oysters taste best right out of the oven, but are still tasty at room temperature.
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