Recipe courtesy of Bob Owen
Mother of the Pearl River Grilled Oysters Bruschetta
Total:
25 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 1 dozen oysters, shucked and on the half-shell
  • 1/2 cup chopped parsley leaves
  • 1/2 cup chopped green onions
  • Salt
  • Black pepper
  • 3 lemons, juiced
  • 1/2 pound smoked center-cut bacon

Directions

Place oysters on a large tray. Season oysters evenly with salt, pepper, and lemon juice. Top each shell with equal amounts of parsley and green onions.

On an open flame grill, heat coals or gas to a medium to hot. Depending on the grill, there are 3 methods of completing this dish. Ideally, the bacon should sit above the oysters, cooking on an elevated metal mesh that allows the bacon grease to drip into the oyster cavity. The oysters should be placed directly above the flame.

If an elevated mesh apparatus or shelf is unavailable, the bacon can be elevated with crumpled aluminum foil, allowing the same dripping effect.

If foil is unavailable, place the bacon strips around the edge of the shells so that they are allowed to cook separately from the oysters while still producing drippings.

Cook the oysters for 8 to 20 minutes. For best results, make sure that at least some bacon fat has found its way into the oyster cavity. Serve as appetizers eaten off the shell or with a small cocktail fork.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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