Best Real Tasty Bacon Wrapped Oysters Recipes

OYSTERS 'N' BACON

Oysters 'n' Bacon image

A great hot appetizer to serve for company. Oysters wrapped in bacon, and baked in a garlicky sauce.

Provided by KETURA

Categories Meat and Poultry Recipes Pork Bacon Appetizers

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

8 ounces sliced bacon, cut in half
4 teaspoons white sugar
¼ cup dark soy sauce
2 cloves garlic, chopped
1 (8 ounce) can oysters, drained

Steps:

Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
Preheat the oven to 300 degrees F (150 degrees C).
In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 8.3 g, Cholesterol 51.4 mg, Fat 9.2 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 1397.9 mg, Sugar 4.4 g

BAKED OYSTERS WITH BACON

Baked Oysters with Bacon image

Provided by Frank Stitt

Categories Herb Bake Bacon Oyster Leek Spinach Fall Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 22

Ingredients

For stuffing
1/4 cup kosher salt
2 (10-ounce) bags fresh spinach, coarse stems discarded
2 leeks (white and pale green parts only), quartered lengthwise and thinly sliced crosswise
1 tablespoon olive oil
3 ounces slab or thick-sliced bacon, cut into 1/4-inch dice
1 shallot, quartered lengthwise and thinly sliced crosswise
1 garlic clove, minced
1 day-old baguette, crust discarded and bread coarsely ground in a food processor (2 cups)
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
Finely grated zest and juice of 1 medium lemon
3/4 teaspoon fine sea salt, or to taste
Rounded 1/4 teaspoon white pepper, or to taste
Pinch of freshly grated nutmeg, or to taste
1 stick (1/2 cup) unsalted butter, melted
For oysters
About 10 cups rock or kosher salt for baking and serving (3 pounds)
40 oysters on the half shell
Accompaniment: lemon wedges

Steps:

Preheat oven to 500°F.
Make stuffing:
Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
Wash leeks well in a bowl of cold water, then lift out and drain well.
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
Bake oysters:
Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
Serve warm oysters in shells on plates lined with rock salt.