67. BACON-WRAPPED OYSTERS

a.k.a. "Angels on Horseback"

serves eight


24 shucked medium-sized oysters
1 cup dry white wine
1 minced garlic clove
freshly ground pepper
12 slices bacon
24 buttered toast rounds (optional)

OVEN TEMPERATURE: High Broil

Drain the oysters and marinate them in wine, garlic, and pepper for 1 hour.

Cut the bacon in half and pan-fry until the edges begin to curl but the bacon is still flexible. Drain well.

Wrap each oyster in bacon and secure with a damp cocktail pick.

Place the oysters on a broiler pan and broil on each side until the bacon is brown and crisp.

Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round.


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, CT: The Lyons Press, 2004, p. 38.