Best 4 Oysters N Bacon Recipes

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Indulge in a symphony of flavors with our delectable Oysters n' Bacon recipes. Embark on a culinary journey where the briny freshness of oysters harmonizes perfectly with the smoky, savory notes of bacon. Discover a treasure trove of enticing dishes, ranging from classic Oysters Rockefeller to innovative Bacon-Wrapped Oysters. Each recipe promises a unique gustatory experience, satisfying even the most discerning palate. Whether you prefer a quick and easy appetizer or an elegant main course, our collection has something for every occasion. So, prepare to tantalize your taste buds and embrace the irresistible allure of Oysters n' Bacon.

Here are our top 4 tried and tested recipes!

ANGELS ON HORSEBACK (BACON-WRAPPED OYSTERS)



Angels on Horseback (Bacon-Wrapped Oysters) image

Our three-ingredient recipe for angels on horseback (or bacon-wrapped oysters) comes together in a snap.

Provided by Hank Shaw

Categories     Appetizer

Time 20m

Yield 6

Number Of Ingredients 3

3 to 5 dozen small oysters ( shucked )
12 to 30 strips bacon (thinly cut)
2 to 3 lemons

Steps:

  • Slice the bacon strips in half. It is very important to get thin-cut bacon for this recipe, as thick bacon overwhelms the oysters. Likewise, it is important to get small oysters-otherwise, they become too large a mouthful.
  • Wrap a half-slice of bacon around each oyster and secure with a toothpick. Arrange on a broiling pan or get a grill ready.
  • Place the bacon-wrapped oysters under the broiler until they're crispy, about 5 to 6 minutes.
  • How long this will take on your grill depends on the heat; but I rarely do this on the grill, as the bacon fat falls through the grate and causes flare-ups. Then again, you do get a smoky flavor with real fire...
  • Take the oysters out and turn them over. Return to the broiler and crisp the other side. This should take about 2 to 4 minutes.
  • Serve family-style on a big platter. Don't hit them with lemon juice until right before you serve them, otherwise it ruins the crispiness of the bacon.
  • Traditionally, this appetizer is served on buttered toast points, so if you're a stickler for tradition, that's the way to go.

Nutrition Facts : Calories 757 kcal, Carbohydrate 48 g, Cholesterol 307 mg, Fiber 5 g, Protein 69 g, SaturatedFat 10 g, Sodium 1502 mg, Sugar 11 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g

ROASTED OYSTERS WITH WARM BACON VINAIGRETTE



Roasted Oysters with Warm Bacon Vinaigrette image

To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 cups rock salt
12 medium oysters
3 slices bacon, finely diced
1/4 cup red onion, minced
1 teaspoon whole-grain mustard
1/3 cup red wine vinegar
1 bunch watercress, thick stems removed

Steps:

  • Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
  • Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
  • Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
  • Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.

ROASTED OYSTERS WITH COUNTRY BACON



Roasted Oysters with Country Bacon image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

24 fresh oysters, in their shells
2 plum tomatoes
1 tablespoon unsalted butter
3 large shallots, peeled and finely diced (about 1/4 cup)
1/4 cup white wine
1/4 cup heavy cream
1 tablespoon chopped fresh tarragon leaves
2 ounces bacon, cooked and chopped
1/2 cup steamed spinach (optional)
Melba Toast, or toast points of brioche or country bread

Steps:

  • Preheat the oven to 350 degrees. Using a towel, grasp and oyster in the palm of your hand. Press the oyster, rounded-side down, on a firm surface, still holding it with the towel. Shuck the oyster by wedging the tip of an oyster knife (regular knives are too thin-bladed) between the halves of the shell, at the shell's narrowest end. When the knife tip is securely wedged, rotate the blade to pry open the shell. Slide the knife blade along the length of the shell to open completely. Remove the oyster from the shell and reserve, along with its juice. From each pair of oyster shells, save the one that is most concave on the inside, and discard the one that is flatter. Place the concave shells in a pan of cold water and scrub inside and out. Place the clean oyster shells on a cookie sheet and set aside.
  • Dip the tomatoes briefly in boiling water to loosen the skins, then in ice water. Peel, cut in half, remove and discard the seeds, and dice.
  • Have the remaining ingredients measured and ready beside the stove. When you are ready to begin cooking the oysters, place the cookie sheet containing the oyster shells in the oven. On the top of the stove, melt the butter in a hot saute pan until it begins to foam. Add the shallots, the oysters and their juice and the white wine. Cook the oysters 30 seconds, then add the heavy cream. Bring to a quick boil, then reduce to a simmer just 1 minute more, or until the oysters' edges begin to curl. Add the tomato, tarragon and bacon. Heat another 30 seconds, then remove promptly from the heat.
  • Remove the oyster shells from the oven and arrange 6 on each plate. Spoon 1 oyster into each shell and spoon a little of the sauce over each.
  • A nice variation of this recipe is to place a "nest" of steamed spinach in each oyster shell before adding the oysters and sauce. Serve with Melba Toast, brioche toast points or toast points of country bread.

OYSTER-AND-BACON DRESSING



Oyster-and-Bacon Dressing image

Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 12

4 tablespoons unsalted butter, melted, plus more, room temperature, for baking dish
3 slices bacon, coarsely chopped
1 small onion, finely chopped (1 cup)
1 celery stalk, finely chopped (1/2 cup)
Kosher salt
1 tablespoon packed finely chopped fresh sage leaves
1/8 teaspoon cayenne pepper
1/2 cup dry white wine, such as Sauvignon Blanc
2/3 cup heavy cream
16 ounces shucked oysters in liquor, 1/2 cup liquor reserved, then oysters drained and halved
75 butter crackers, such as Ritz, broken into bite-size pieces (4 cups)
2 tablespoons packed coarsely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 375 degrees with a rack in upper third. Brush a shallow 2-quart baking dish with butter.
  • Cook bacon in a large skillet over medium until crisp and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain, leaving fat in skillet. Add onion and celery to skillet; season with salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 8 to 10 minutes. Stir in sage and cayenne; cook 30 seconds. Add wine and boil until mostly evaporated, 2 to 3 minutes. Stir in cream and reserved oyster liquor; simmer until reduced and thickened slightly, 3 to 5 minutes. Remove from heat and stir in oysters; season with salt.
  • In a large bowl, toss crackers with melted butter to evenly coat. Sprinkle one-third of cracker mixture evenly in bottom of prepared baking dish. Spoon half of oyster mixture evenly over crackers. Repeat layering with another one-third of cracker mixture and remaining half of oyster mixture. Toss remaining one-third of cracker mixture with parsley; sprinkle evenly over top.
  • Bake until golden brown on top and heated through, 20 to 25 minutes (if top is browning too quickly, tent with foil). Sprinkle with bacon and serve immediately.

Tips:

  • Choose fresh, high-quality oysters. Look for oysters that are plump and have a briny, salty smell. Avoid oysters that are cracked or have a slimy texture.
  • Cook the oysters quickly. Overcooking can make the oysters tough and rubbery. Cook them for just a few minutes, until they are opaque and the edges start to curl.
  • Use a variety of toppings. Bacon, cheese, and breadcrumbs are all classic toppings for oysters, but you can also get creative and use other ingredients, such as herbs, spices, and vegetables.
  • Serve the oysters immediately. Oysters are best enjoyed hot and fresh out of the oven.

Conclusion:

Oysters are a delicious and versatile seafood that can be enjoyed in a variety of ways. Whether you prefer them raw, cooked, or baked, there is an oyster recipe out there for everyone. With a little creativity, you can create your own unique oyster dish that will impress your friends and family.

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