4 strips bacon
1 stick unsalted butter, at room temperature
2 cloves garlic, minced
1/4 cup roughly chopped shallots
1/4 cup roughly chopped red bell pepper
1/4 cup roughly chopped celery
2 sprigs fresh oregano, leaves picked
2 sprigs fresh thyme, leaves picked
2 teaspoons lemon zest and juice
1/4 teaspoon dried red chili flakes
Kosher salt and freshly ground black pepper
1 dozen large (approximately 4 inches) West Coast oysters on the half shell
1/4 bunch flat-leaf parsley, finely chopped for garnish
- Preheat oven to 425 degrees F.
- Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy — remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet.
- While the bacon is cooking, place the butter, garlic, shallots, bell pepper, celery, lemon zest and juice, oregano, thyme, and chili flakes in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste.
- Remove bacon from oven and cut up into pieces.
- Lay oysters in their half shells out on a large roasting pan in a single layer (you can use rock salt or a sheet of crumpled foil to steady them). Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each.
- Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve.
- Seafood, Appetizers
- North American