Oysters Casino with Red Bell Peppers, Chili and Bacon

5.0(5)

by Tyler Florence·published 2015-05-24

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AmericanAppetizer

Servings

(4–6)

Total time

—

Calories / serving

311 kcal

Ingredients (13)

serves

4 strips baconbacon
1 stick unsalted butter, at room temperaturebutter
2 cloves garlic, mincedgarlic
1/4 cup roughly chopped shallotsshallot
1/4 cup roughly chopped red bell pepperbell-pepper
1/4 cup roughly chopped celerycelery
2 sprigs fresh oregano, leaves pickedoregano
2 sprigs fresh thyme, leaves pickedthyme
2 teaspoons lemon zest and juicelemon
1/4 teaspoon dried red chili flakesred-pepper-flakes
Kosher salt and freshly ground black peppersalt-and-pepper
1 dozen large (approximately 4 inches) West Coast oysters on the half shell
1/4 bunch flat-leaf parsley, finely chopped for garnishparsley

Instructions (3 steps)

01Preheat oven to 425 degrees F.
02Lay 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.

03Remove 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.

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Not rich — missing servings, total time, or calories.