Oysters Casino Recipe
This recipe for oysters casino is adapted from traditional recipes and "The Hog Island Oyster Cookbook" by Jairemarie Pomo. Makes 1 dozen.
Ingredients
- 4 slices thick Bacon chopped in 1/4 - 1/2-inch pieces
- 1/4 cup 1/2 stick Unsalted Butter
- 1/4 cup minced Shallots
- 1/8 cup finely chopped Red Bell Pepper
- 1/8 cup finely chopped Celery
- 1/2 tablespoon freshly squeezed Lemon Juice
- 1/8 teaspoon Worcestershire Sauce
- Pinch of Cayenne Pepper to taste
- Rock Salt to plate
- 1 dozen small, 3 to 4 inches long Oysters on the half shell
- Minced fresh flat-leaf Parsley for garnish
Instructions
- Preheat oven to 400°F.
- In a small skillet, cook bacon until almost crisp. Using a slotted spoon, remove from skillet to a paper towel-lined plate. Set aside.
- Place butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce and cayenne pepper in a food processor. Pulse until well combined, about 20 seconds.
- Spread 1/4 inch rock salt on a rimmed baking sheet.
- Place sheet in oven and bake for 8 minutes.
- Place oysters firmly in the hot rock salt. Be careful not to burn yourself and not to spill the juice from the shells.
- Place 1 tablespoon of the butter mixture on each oyster.
- Top each with a sprinkling of bacon.
- Place sheet back in oven and bake oysters until bubbly, about 12 minutes. Do not overcook.
- Sprinkle with parsley and serve immediately.